LOCATION: Recipes >> Lamb >> Leg Of Lamb 02
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Leg Of Lamb 02
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Roast Leg of Lamb with Chiles and Garlic
12 garlic cloves, peeled
4 jalapeno peppers, seeded and coarsely chopped
1/2 cup fresh lemon juice
4 teaspoons Dijon-style mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
8 or 9 pound leg of lamb, trimmed of fat
2 tablespoons dried dill seed
In a food processor, combine the garlic, jalapenos, lemon juice,
mustard, salt and black pepper; process just until the garlic and
chiles are well minced.
Place the lamb in a roasting pan and rub all over with the seasoning
mixture. Sprinkle the dill over the lamb, cover and refrigerate
for at least 2 hours or overnight. Remove the lamb from the
refrigerator about 1 hour before roasting.
Preheat the oven to 400F. Roast the lamb for 30 minutes. Reduce
the heat to 350F and roast for 2 hours longer. Let the lamb rest
for at least 20 minutes before carving. Serve cold or at room
temperature.
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