Curry Crusted Leg Of Lamb With Pomegranate Raita
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Greek Yogurt2 tbsps
Pomegranate Molasses2 tsps
Ground Black Pepper6 tbsps
Ancho Chile (powder)4 tsps
Ground Cumin4 tsps
Ground Coriander4 tsps
Fennel (ground)4 tsps
Ground Turmeric2 tsps
Ground Cardamom2 tsps
Ground Cloves2 tsps
Chile De Arbol (ground)Directions:
1
Season the lamb with salt, to taste
2
Watch how to make this recipe
3
Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl
4
Season with salt, then cover and refrigerate for at least 30 minutes
5
Add the chopped mint just before serving, if desired
6
Refrigerate until ready to serve
7
Heat a grill to medium heat
8
Combine the spices in a small bowl
9
Stir in enough oil to make a paste and set aside
10
Brush the lamb leg with some canola oil and season top side of the meat with the curry rub
11
Let it sit at room temperature for 30 minutes
12
Put it on the grill, spice side down, and cook until slightly charred and a crust as formed
13
At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness
14
Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes
15
Thinly slice the lamb, against the grain, and arrange the meat on a serving platter
16
Serve with the raita