Leg Of Lamb With Raita Recipes

ROASTED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.

LEG OF LAMB WITH RAITA

Steps:

• With machine running, drop garlic, jalapeño and ginger through the feed tube and process until finely chopped, scraping down sides occasionally. Add cilantro and mint and process until finely chopped. transfer mixture to medium bowl. Add yogurt and blend well. Season to taste with salt and pepper.
• Arrange lamb in 13x9x2-inch glass baking dish. Spread half of yogurt mixture over lamb, covering completely. Cover lamb and let stand at room temperature 2 hours or cover and refrigerate overnight. Cover remaining yogurt mixture and refrigerate.
• Preheat oven to 375°F. Arrange lamb on baking sheet. Bake until thermometer inserted into thickest part registers 140°F., about 50 minutes. Transfer to platter and let stand 10 minutes.
• Meanwhile, add cucumber to remaining yogurt mixture. Cut lamb crosswise into thin slices. Serve, passing yogurt mixture separately.

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.