Indian-Spiced Roast Boneless Leg Of Lamb With Herbed Almond-Raisin Crust

Ingredients

1⁄4 cup fresh mint leaves
1⁄4 cup fresh cilantro leaves
3 tablespoons olive oil
1 (1-inch) piece fresh ginger, peeled and quartered
3 garlic cloves, peeled
1 teaspoon garam masala
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1⁄4 cup slivered almonds
1⁄4 cup raisins
1 tablespoon plain yogurt
1 (3-1⁄2- to 4-pound) boneless half leg of lamb, untied, trimmed, and pounded to even 3⁄4-inch thickness, room temperature
Salt and pepper

Instructions

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Process mint, cilantro, 1 teaspoon oil, ginger, garlic, 1⁄2 teaspoon garam masala, 1⁄8 teaspoon coriander, and 1⁄8 teaspoon cumin in food processor until herbs are minced, scraping down sides of bowl with rubber spatula as necessary, about 1 minute. Transfer 1-1⁄2 tablespoons herb mixture to bowl and reserve. Add almonds and raisins to food processor; continue processing until finely ground, about 45 seconds, and transfer to another bowl. Combine yogurt with remaining 1⁄2 teaspoon garam masala, 1⁄8 teaspoon coriander, and 1⁄8 teaspoon cumin; set aside.
Lay lamb with rough interior side (which was against bone) facing up; rub with 2 teaspoons oil and season with salt and pepper. Spread reserved 1-1⁄2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll and tie roast. Season roast with salt and pepper, then rub with 1 tablespoon oil.
Place wire rack on rimmed baking sheet. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking, about 3 minutes. Sear lamb until well browned on all sides, about 8 minutes; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until meat registers 120 degrees, 30 to 35 minutes. Transfer lamb to carving board; remove and discard twine. Brush lamb exterior with yogurt mixture, then carefully press almond-raisin mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until meat registers 130 to 135 degrees (for medium), 15 to 25 minutes longer. Transfer meat to carving board, tent loosely with aluminum foil, and let rest for 10 to 15 minutes. Cut into 1⁄2-inch-thick slices and serve.

Indian-Spiced Roast Boneless Leg Of Lamb With Herbed Almond-Raisin Crust

Ingredients

Instructions

Tags

Hi There!