Roast Lamb With Ginger And Caraway
|Lamb leg||7 Pound (1 Leg)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Root ginger||2 Inch, peeled, chopped|
|Fresh ginger root piece||2 Inch, peeled and chopped|
|Chopped parsley||1 Teaspoon|
|Garlic||3 Clove (15 gm), peeled|
|Caraway seeds||1 Tablespoon|
|Garlic clove||3 Large, peeled|
Puree the marinade ingredients in a food processor.
Add salt to taste, then rub the marinade over the lamb on all sides.
Leave the meat to season for 1-2 hours.
Heat the oven to 450Â°F Place the lamb and any marinade into a greased baking pan, sprinkle with the parsley, and cook in the oven for 30 minutes.
Reduce the heat to 400Â°F and cook for 1 hour, or until done.
Serve with warmed pita bread and Cucumber Raita.