My F&W
quick save (...)
Indian-Spiced Butterflied Leg of Lamb
© Miki Duisterhof

Indian-Spiced Butterflied Leg of Lamb

  • ACTIVE: 20 MIN
  • TOTAL TIME: 9 HRS
  • SERVINGS: 8
  • MAKE-AHEAD

While editing Jeremiah Tower Cooks, published in 2002 by Stewart, Tabori & Chang, Gail Monaghan ended up eating or cooking most of the recipes. One of her favorites is this easy Indian-inspired lamb. The spice-rubbed lamb needs to be refrigerated for at least 6 hours, so plan accordingly.

  1. 3 tablespoons coriander seeds
  2. 2 tablespoons cumin seeds
  3. 2 teaspoons yellow mustard seeds
  4. 2 small dried red chiles
  5. 1 teaspoon black peppercorns
  6. 1 tablespoon ground turmeric
  7. 1 tablespoon ground fenugreek
  8. 1 teaspoon ground cardamom
  9. 1/2 teaspoon ground ginger
  10. One 5-pound butterflied leg of lamb
  11. 1/4 cup extra-virgin olive oil
  12. Salt
  1. In a medium skillet, combine the coriander, cumin and mustard seeds with the chiles and peppercorns. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer to a spice grinder to cool completely, then grind to a powder. Transfer the spices to a bowl and stir in the turmeric, fenugreek, cardamom and ginger.
  2. Spread the lamb on a large baking sheet and rub it all over with the spices. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  3. Preheat the oven to 400°. Scrape most of the spices off the lamb. Rub the meat with 3 tablespoons of the olive oil and season with salt.
  4. In a large roasting pan set over 2 burners, heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb, fat side down, and cook over moderate heat until deeply browned, about 5 minutes. Turn the lamb over and cook over moderate heat until golden, about 3 minutes. Transfer the lamb to the oven and roast for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120° for medium rare.
  5. Transfer the lamb to a carving board and let stand for 10 minutes. Carve the meat into thick slices and serve.
Make Ahead The spice-rubbed lamb can be refrigerated for up to 24 hours.

Suggested Pairing

A strong-flavored wine with good acidity and fruit will complement the Indian flavors in the lamb's spice rub. Look for a spicy, juicy Shiraz or Syrah that isn't too heavy from Australia or Washington State.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.