Roast Leg Of Lamb
|For seasoning mix|
|Sweet paprika||1 Tablespoon|
|Onion powder||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried cilantro||1 Teaspoon|
|Rubbed sage||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell peppers||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||1⁄2 Cup (8 tbs)|
|Boneless leg of lamb||4 Pound (1 Piece)|
|Mint sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Combine the seasoning mix ingredients in a small bowl.
Preheat the oven to 225°.
Preheat an 8-inch skillet, preferably nonstick, over high heat to 350°, about 2 to 3 minutes.
Add the onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook for 3 minutes.
Add the stock, scrape the bottom of the skillet to clear it of all brown bits, and continue to cook until most of the liquid evaporates but the mixture is still moist, about 5 minutes.
Turn off the heat and set aside to cool to room temperature.