Pan Roasted Lamb
|Lean lamb leg||7 Pound, boned, to make 4 1/2 po|
|Finely chopped ginger root||2 Tablespoon (Fresh Ones)|
|Hot green chiles||3 , chopped with seeds|
|Finely chopped garlic||1 Tablespoon|
|Chopped coriander leaves||1 1⁄2 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Freshly ground black pepper||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
Cut the meat into 1 1/2-inch cubes.
Place the lamb in a bowl, add the remaining ingredients, and mix them together.
Set aside to marinate until you are ready to cook, but at least 1 hour.
Heat the oven to 350Â°F.
Put the lamb mixture in a shallow roasting pan about 16 x 9 inches.
Bake, uncovered, 1 1/4 hours without stirring.
The lamb should be tender with plenty of pan juices.
Serve with Basmati Pilaf and a curly endive salad.