SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
OLIVE-AND-SPICE-RUBBED LEG OF LAMB
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
- Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
- Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
- Photography by Con Poulos
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Categories Herb Lamb Marinate Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
TANDOORI-SPICED LEG OF LAMB
Steps:
- Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
- Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.
SPICED ROAST LEG OF LAMB
This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.
Provided by threeovens
Categories Lamb/Sheep
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
- Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
- Preheat oven to 350 degrees F.
- Place lamb in a roasting pan and surround with the peppers and black eyed peas.
- Pour in the wine, drizzle with remaining oil, and season with salt.
- Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
- Let lamb rest for 15 minutes before serving.
- Serve with cooked rice or polenta.
Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4
INDIAN SPICED BARBECUED LAMB
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 5h
Number Of Ingredients 8
Steps:
- Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
- If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
- To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).
Nutrition Facts : Calories 519 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.36 milligram of sodium
BBQ OR ROASTED SPICED LEG OF LAMB
Delicious either roasted or barbecued. Check internal temperature. You want it to be pink (160°F). Remember that it continues to cook a bit after you remove it from the cooking source Don't be shy with the garlic. Try serving a bit of Horseradish on the side as well as mint jelly. In the pictures I cooked a very small leg just large enough for 2 people.It was excellent
Provided by Bergy
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the Lamb fat side down on a plate or Pyrex dish.
- Mix garlic with the oil.
- Salt & pepper.
- Work the mixture into the folds covering the lamb surface completely.
- Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
- To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
- To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
- Let stand 5 minutes before carving.
- Check internal temperature: 160°F is medium rare - just pink.
LEG OF LAMB IN A SPICY YOGURT SAUCE
This is delicious, I make this for special occasions, it also looks impressive. I do not find it too spicy just nicely spiced. A green vegetable and rice are good with this Raan masaledar!
Provided by PetsRus
Categories Lamb/Sheep
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
- Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
- Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
- The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
- Stab the lamb all over, making good deep cuts.
- Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
- Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
- Cover and refrigerate for at least 24 hours.
- When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
- Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
- Remove the foil and bake for another 45 minutes or longer if you prefer.
- During this time baste the meat regularly with the sauce.
- Scatter, or make nice pattern, the sultanas and almonds over the top of lamb in the yogurt paste.
- Bake for another 5-6 minutes.
- Remove the dish from the oven; leave it a warm place for 15 minutes or so.
- Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
- Serve the leg on a platter with the sauce poured around it.
ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS
Provided by Aglaia Kremezi
Categories Wine Garlic Herb Lamb Olive Onion Broil Roast Dinner Lemon Rosemary Meat Spice Oregano Caraway Cumin Coffee Grinder Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
- Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
- Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
- Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
SPICY HOT BUTTERFLY LEG OF LAMB
From Mastering the Art of Barbecue Cooking by Hanna H. Thomas, 1974. This sounds good to me. "This dish is not for the timid...it's hotter than you think! Have plenty of beer on hand to squelch the blaze!" I hope to try this soon. It's been collecting dust in my recipe box.
Provided by Oolala
Categories Lamb/Sheep
Time 4h2m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except for the lamb.
- Brush the entire lamb with the marinade and let stand in a glass dish for 2 hours, turning occasionally. (You can marinate longer in the refrigerator if you like).
- To roast, insert 2 skewers through the meat at right angles, crossing each other, or use wire broiler basket.
- Roast over medium coals for 2 hours (sounds long to me so be careful and check for doneness to your liking-2 hours is for well done), turning every 15 minutes and brushing with remaining marinade (don't brush toward end due to raw juices in the marinade and cooking safety.).
- Meat should be well-done but juicy.
Nutrition Facts : Calories 636.3, Fat 45.1, SaturatedFat 17.4, Cholesterol 189.9, Sodium 453.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.7, Protein 52.8
SPICY LAMB AND LENTILS
Steps:
- Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
- Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.
SPICY BUTTERFLIED LEG OF LAMB (LOW FAT)
This marinade has a nice complex taste....Asian meets spice. It can be made up in 5 minutes. Give plenty of time for the lamb to marinate...up to 3 days. After our meal, my husband and daughter came back to the cutting board and were fighting over the last of the end pieces. To me, that says it all!!!
Provided by Abby Girl
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade: Combine hoisin sauce, oyster sauce, soy sauce, rice wine, Chili sauce, red pepper, ginger and garlic in a zip lock bag. Note: Use 2 T of soy sauce if it is low sodium.
- Marinate several hours or overnight, turning lamb at least once. Can marinate up to 3 days for a more intense flavour.
- To grill: Preheat grill. Sear lamb for 1 minute on each side. Cover grill and cook 25 - 30 minutes or until meat thermometer registers 150°F rare or 160°F, turning lamb every 8 minutes.
- Allow lamb to sit for 5 minutes before carving.
Nutrition Facts : Calories 493.7, Fat 30.9, SaturatedFat 13.2, Cholesterol 152.2, Sodium 756.4, Carbohydrate 5.8, Fiber 0.3, Sugar 2.3, Protein 43.2
More about "spicy leg of lamb food"
SPICY BARBECUED LEG OF LAMB | LAMB RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 8Total Time 1 hrCategory MainsCalories 431 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Light the barbecue and prepare a hot side and a cooler side.Halve the lemongrass lengthways, and peel and roughly chop the ginger and garlic, then bash in a large pestle and mortar with the lime leaves.
- Mix well.Season the lamb with sea salt and black pepper, then rub the marinade all over and leave to marinate for at least 1 hour, preferably overnight.Place the lamb in a snug-fitting roasting tray, cover tightly with a double layer of tin foil, then roast for 40 minutes if you like your meat pink, or slightly longer if you prefer it more well done.Transfer the lamb to the hot side of the barbecue for 10 to 15 minutes, or until you have a lovely smoky, crispy surface – it will sizzle and there might even be a few flames, but move it around to stop it burning.
- Remove to a board to rest.Meanwhile, pick, finely chop and place the mint leaves in a bowl, add a few good dollops of yoghurt and a good squeeze of lemon juice, then mix together and season to perfection.Slice up the lamb, then serve with the minty yoghurt and wedges of lemon for squeezing over.
SLOW ROASTED MOROCCAN SPICED LEG OF LAMB - HEALTHY …
From hwcmagazine.com
HOT AND SPICY ROAST LEG OF LAMB RECIPE BY …
From ifood.tv
SPICY ROAST LEG OF LAMB | COOKSTR.COM
From cookstr.com
SPICED ROAST LAMB | JAMIE OLIVER ROAST LAMB RECIPES
From jamieoliver.com
THE 13 SPICES FOR LAMB THAT WILL NAIL THESE DELICIOUS
From foodfornet.com
SPICED LEG OF LAMB RECIPE - REEM KASSIS | FOOD & WINE
From foodandwine.com
Servings 8Total Time 11 hrsCategory Meat + Poultry
- Mince 4 of the garlic cloves. In a small bowl, whisk minced garlic, pomegranate molasses, olive oil, salt, coriander, cumin, dill, sumac, Nine-Spice Mix, and cayenne until a smooth paste forms.
- Using a paring knife, cut slits all over lamb. Rub spice mixture over lamb, pressing into slits. Smash remaining 4 garlic cloves. Tuck bay leaves and smashed garlic into 4 of the slits. Transfer lamb to a wire rack set in a large roasting pan. Refrigerate, uncovered, at least 6 hours or up to overnight. Let lamb stand at room temperature 1 hour before roasting.
- Preheat oven to 425°F. Roast lamb, uncovered, in preheated oven until spice mixture just begins to brown, about 15 minutes. Remove lamb from the oven, and reduce oven temperature to 325°F. Add 1/2 cup water to roasting pan, and cover tightly with aluminum foil. Return lamb to oven, and roast at 325°F until tender and almost falling apart, about 3 hours, adding more water if necessary. (Water in pan may evaporate too quickly.)
- Increase oven temperature to 425°F. (Do not remove pan from oven.) Uncover roasting pan, and continue to roast until top is browned, 5 to 10 minutes. Transfer lamb to a cutting board; tent with foil, and let rest 15 minutes. Pull meat into large chunks and serve.
LEG OF LAMB WITH A SPICY YOGHURT MARINADE SLOWLY ROASTED IN THE …
From drizzleanddip.com
HONEY-ROASTED SPICY LEG OF LAMB : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
SPICED LEG OF LAMB BBQ – CHARLIE OVEN
From charlieoven.com
ANJUM ANAND'S HONEY-ROASTED SPICY LEG OF LAMB - FOODS AND DIET
From foodsanddiet.com
SLOW-COOKED LEG OF LAMB WITH SPICED YOGURT AND HERBS - FOOD
From foodandwine.com
SPICED ROAST LEG OF LAMB (RAAN) RECIPE : SBS FOOD
From sbs.com.au
SPICED ROAST LEG OF LAMB - SOUTH AFRICAN FOOD | EATMEE RECIPES
From eatmeerecipes.co.za
SPICY LEG OF LAMB – BARANIS KITCHEN – DISCOVER MORE INDIAN …
From samayalblog.com
HONEY-ROASTED SPICY LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
HONEY-ROASTED SPICY LEG OF LAMB RECIPE FROM INDIAN FOOD MADE …
From cooked.com
SWEET AND SPICY LEG OF LAMB - THE GLOBE AND MAIL
From theglobeandmail.com
SPICY ROASTED LEG OF LAMB - HAPPYHUNGRYHIJABI.COM
From happyhungryhijabi.com
EATING IN NEW ZEALAND: BUTTERFLIED LEG OF LAMB WITH SPICY RUB
From bibliocook.com
WAKE UP YOUR LEG OF LAMB WITH THE HOT, NUMBING …
From seriouseats.com
LEG OF LAMB WITH HONEY AND MOROCCAN TABLE SPICES
From splendidtable.org
SPICY MAPLE-GLAZED LEG OF LAMB | METRO
From metro.ca
SPICY LEG OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
SPICY LEG OF LAMB - FORUM
From anglophone-direct.com
SPICY BARBECUED LEG OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
SPICED ROAST LEG OF LAMB & 'BOMBAY' ROAST POTATOES RECIPE
From thelondoneconomic.com
LEG OF LAMB WITH SPICY HARISSA RECIPE | MYRECIPES
From myrecipes.com
POACHED AND ROASTED SPICY LEG OF LAMB - FOOD NETWORK UK
From foodnetwork.co.uk
SPICE-BRAISED LEG OF LAMB RECIPE - ERIC LECERF | FOOD & WINE
From foodandwine.com
ROAST LEG OF LAMB WITH SPICY TOPPING- BORD BIA
From bordbia.ie
SPICY LEG OF LAMB WITH HERBED CRUST RECIPE | GOOD FOOD
From goodfood.com.au
SPICY LEG OF LAMB RECIPE | ALEX GUARNASCHELLI | COOKING CHANNEL
From cookingchanneltv.com
SPICY STICKY LAMB CHOPS RECIPE | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love