Spiced Roast Lamb Recipes

SPICED ROAST LEG OF LAMB

Spiced Roast Leg of Lamb image

This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.

Provided by threeovens

Categories Lamb/Sheep

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs leg of lamb
4 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground annatto seed or 2 teaspoons ground turmeric
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 tablespoons olive oil
3 red peppers, cored seeded and sliced thick
1 (14 ounce) can black-eyed peas, rinsed and drained
7 tablespoons dry white wine
kosher salt & freshly ground black pepper
cooked white rice or prepared polenta, for serving

Steps:

Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
Preheat oven to 350 degrees F.
Place lamb in a roasting pan and surround with the peppers and black eyed peas.
Pour in the wine, drizzle with remaining oil, and season with salt.
Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
Let lamb rest for 15 minutes before serving.
Serve with cooked rice or polenta.

Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4

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