Spiced Leg Of Lamb
|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.