Spicy Leg Of Lamb
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Cayenne Pepper1 tbsp
Fennel Seed1 tbsp
Dry Mustard1 tbsp
Hot Paprika1 tbsp
Red Pepper Flake2 tsps
Ground Cinnamon6 tbsps
Olive Oil1 tbsp
Molasse4 tbsps
Red Wine Vinegar2 tbsps
Mustard (grainy)Directions:
1
Watch how to make this recipe
2
The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F
3
Use a shallow roasting pan or baking sheet with a fitted rack
4
Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks
5
Preheat the oven to 350 degrees F
6
Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon
7
Mix the spices and pour them out onto a baking sheet
8
Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly
9
This will awaken their flavors
10
Remove the tray from the oven
11
Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt
12
Add the toasted spices and mix together to create a paste
13
Coat all sides of the leg in the seasoning paste
14
If you have time, allow the lamb to sit out for about an hour and come closer to room temperature
15
Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking
16
Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven
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Cook, undisturbed, for 30 minutes
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Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat
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Your meat thermometer should read about 85 degrees F
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Cook for an additional 30 minutes
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Ideally, the thickest part of the leg should come to about 118 degrees F
22
Remove the lamb from the roasting pan to a flat surface to rest
23
Make the sauce: In a medium bowl, whisk together vinegar and mustard
24
Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all
25
Pour off some of the drippings from the bottom of the roasting pan
26
Put the pan on top of a burner on your stove
27
Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles
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Taste for seasoning
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Pour over the leg of lamb
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Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat
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Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces
32
Arrange the slices on a platter with the sauce