East Indian Roasted Leg of Lamb

While the lamb roasts, the spicy rub seeps into the slits you cut in the meat, creating pockets of flavor.

East Indian Roasted Leg of Lamb
10 to 12
25 mins
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  • 1 large onion, cut up
  • 4 fresh or canned jalapeno peppers, seeded and cut up
  • 3 cloves garlic, halved
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 3 1/2- 4 pound leg of lamb
  • 2 tablespoons margarine or butter, melted
In a blender container or food processor bowl, combine onion, peppers, garlic, lime juice, honey, mustard, ginger, 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 in 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 prepared pan. Spoon pureed mixture over meat, rubbing the mixture into the meat. Drizzle with melted margarine or butter.
Roast, uncovered, in a 325 degree F oven for 2 hours or until of desired doneness. Cover loosely; let stand 15 minutes before carving. Makes 10 to 12 servings.

Make Ahead Tip

  • Prepare onion mixture; cover and chill up to 24 hours before rubbing it over the lamb.

nutrition information

Per Serving: cal. (kcal) 273, Fat, total (g) 12, chol. (mg) 109, carb. (g) 4, pro. (g) 35, sodium (mg) 437, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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