Curry Crusted Leg Of Lamb With Pomegranate Raita Recipes

POMEGRANATE RAITA

Steps:

• Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
• Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA

Steps:

• Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
• Heat a grill to medium heat.
• Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes.
• Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

LEFTOVER LAMB CURRY

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
• Serve over rice.

CURRIED SPICES CRUSTED RACK OF LAMB

Steps:

• Start by preparing the seasoning mixture. Place all the dry ingredients in a small bowl mix all well. Place the lamb rack in a dish and rub the dry seasoning mixture all over. Sprinkle with the oil and set aside to marinate for at least 1 hour (this is my preferred way of doing it but you can always cook it straight away)
• When ready to cook, preheat oven to 200°C, place an ovenproof dish on the middle rack in the oven to heat up.
• Heat a large cast-iron skillet over medium-high heat with a little drizzle of oil and leave until very hot. Place the lamb rack on the hot skillet, starting with the fatty side first and sear until golden brown all over. It is important to turn the rack on all sides and sear all around (2 minutes on each sides), the slightly roasted (not burnt) spices including the curry powder will enhance the flavour of the meat. I tend to use a tong to hold the rack which you control of the meat and also making sure the searing is even.
• Using an oven glove remove the hot dish from the oven and place the seared lamb rack in the dish. Carefully wrap the lamb ribs with kitchen foil; this will prevent them from drying out and burn.
• Drizzle with the melted fat from the pan all over the meat. Transfer to the oven and roast for about 15 - 20 minutes or until the top layer is nicely browned. (You can use a kitchen thermometer to check the meat temperature, inserted diagonally into the thickest part of the meat if register 60°C for medium rare.
• Remove from the oven and transfer onto a cutting board. Leave to stand for 5 -10 minutes before carving into chops.
• Serve with a medley of roasted vegetable or saffron rice and a tangy, spicy tomato chutney.

CURRIED LAMB

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.