East Indian Roasted Leg Of Lamb

Recipe Ingredients

1		Onion - cut up (large)
4		Jalapeno peppers - seeded, chopped
3		Garlic cloves - halved
3 tablespoons	45ml	Lime juice
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Grated ginger root
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 lbs	1816g / 64oz	Leg of lamb
2 tablespoons	30ml	Butter or margarine - melted

Recipe Instructions

In a blender container or food processor bowl combine onion, peppers, garlic, lime juice, honey, mustard, gingerroot, salt and pepper. Cover and blend or process until nearly smooth, stopping to scrape sides if necessary. Set aside.

Trim fat from meat. Cut 1/2-inch slits all over meat at 1-inch intervals. Line a shallow roasting pan with a double thickness of heavy foil. Place meat, fat side up, on a rack in the lined pan. Spoon pureed mixture over meat, rubbing the mixture into the meat with your fingers. Drizzle with melted butter.

Roast, uncovered, in a 325 degree oven for 2 hours or until desired doneness. Cover loosely; let stand 15 minutes, before carving.

Source:
Better Homes And Gardens Magazine - Apr, 1993 issue - submitted by Mrs. Aloma Moore, East Point, GA

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.