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  Leg lamb 5 Pound, boned, rolled, and tied
  Salt 1 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Root ginger 2 1⁄2 Ounce, thinly sliced
  Fresh garlic cloves 2 1⁄2 Ounce, peeled (25 Medium-Sized)
  Red wine vinegar 2 Cup (32 tbs)
  Dark rum 1 Cup (16 tbs)
  Unsalted butter 4 Tablespoon, melted
  Garam masala To Taste

Preheat oven to 475 degrees.
Score entire surface of lamb evenly and deeply.
Rub salt and cayenne pepper into the slashes.
In a blender or food processor, prepare a paste of the ginger root, fresh garlic, and 4 tablespoons vinegar.
Spread paste evenly over lamb, working it down into the crevices.
Place treated leg of lamb in a large bowl and pour over all remaining vinegar.
Let sit 20 minutes at room temperature, turning frequently.
After 20 minutes, discard marinade and place lamb on a rack in a roasting pan and bake in middle of preheated oven for 15 minutes.
Reduce the heat to 350 degrees and continue baking 1 3/4 hours longer.
Remove lamb from the oven and take out of the roasting pan.
Deglaze pan with rum over low heat for 1 or 2 minutes.
Untie the lamb, open and flatten it out, then place directly in the rum, dredging the lamb thoroughly on both sides.
Cover and refrigerate for at least 24 hours, turning 3 or 4 times.

Recipe Summary

Difficulty Level: 
Side Dish

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Spiced Leg Of Lamb Recipe