Name: Thai Leg of Lamb
Yield: 8 servings
Ingredients: 4 clove garlic, peeled; 1 inch piece of ginger, peeled; 1 Tbsp fish sauce (15 ml); juice of 2 limes; zest of 2 limes; 2 Thai chiles, or to taste; handful of fresh coriander, chopped; handful mint, chopped; handful basil, chopped; 7 kaffir lime leaves, minced; 1 1 stalks stalk lemongrass, minced or grated; 2 Tbsp vegetable oil (30 ml); 1 leg of lamb, bone in (about 5 to 6 lbs or 2.5 kg); Coarse salt and freshly cracked black pepper; ¼ cup olive oil; 3 clove garlic, minced; 1 bulb fennel, quartered; 1 small red onion, peeled, quartered; 1 parsnip, peeled cut into 1-inch pieces; 1 small butternut squash, peeled and cut 1-inch pieces; 1 medium carrot, peeled and cut into 1-inch pieces; ½ celery root or 1 small celery root, peeled and cut into 1-inch pieces; 1 Tbsp chopped coriander (20 ml); 1 Tbsp chopped parsley (20 ml); Coarse salt and freshly crack black pepper

YIELDS

8 servings

I love Thai cuisine – fresh, aromatic and oh so flavourful!

Ingredients

Leg of Lamb

clove garlic, peeled

inch piece of ginger, peeled

Tbsp fish sauce (15 ml)

juice of 2 limes

zest of 2 limes

Thai chiles, or to taste

handful of fresh coriander, chopped

handful mint, chopped

handful basil, chopped

kaffir lime leaves, minced

1 1

stalks stalk lemongrass, minced or grated

Tbsp vegetable oil (30 ml)

leg of lamb, bone in (about 5 to 6 lbs or 2.5 kg)

Coarse salt and freshly cracked black pepper

Roasted Vegetables

cup olive oil

clove garlic, minced

bulb fennel, quartered

small red onion, peeled, quartered

parsnip, peeled cut into 1-inch pieces

small butternut squash, peeled and cut 1-inch pieces

medium carrot, peeled and cut into 1-inch pieces

celery root or 1 small celery root, peeled and cut into 1-inch pieces

Tbsp chopped coriander (20 ml)

Tbsp chopped parsley (20 ml)

Coarse salt and freshly crack black pepper

Ingredient Substitution Guide

Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Combine the garlic, ginger, fish sauce, lime zest, lime juice, chillies, fresh coriander, mint, basil, kaffir lime, lemongrass, vegetable oil in a blender or food processor. Pulse until smooth.

Step 3

Cut small incisions into the meat. Rub herb mixture all over the lamb, making sure to fill the incisions with some of the herb mixture. Season the lamb with salt and pepper. Transfer lamb to a roasting pan. Roast for 1½ hours or until internal temperature reaches 155 to 160 degrees F. for medium done. Cover loosely in foil and let rest for 15 minutes before slicing. Serve lamb with roasted vegetables on a platter.

Step 4

Preheat oven to 375 degrees F.

Step 5

Toss fennel, red onion, parsnips, squash, carrot and celery root with oil and garlic. Season the vegetables with salt and pepper. Transfer to a large baking sheet. Roast until vegetables are tender and golden brown, about 45 minutes to 60 minutes, stirring and turning vegetables occasionally. Sprinkle the coriander and parsley over the vegetables. Serve the vegetables with lamb on a platter.

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Thai Leg of Lamb

Ingredients

Leg of Lamb

Roasted Vegetables

Directions

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