Lamb: Leg Of Lamb 17 by Recipe Cottage

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	Leg Of Lamb 17

		Yucatan leg of lamb 1 whole leg of lamb (approx. 6.5 pounds) 1 1/2 tbsp cumin seeds 3 tbsp black peppercorns 3 tbsp dried orregano leaves 3 tbsp dried thyme leaves 1/2 tsp sea salt 3-4 dried chipotle chiles 3 tbsp. olive oil 8 to 10 prickly pear cactus pads salt and pepper to taste 6 cups reserved lamb stock Preheat oven to 325. Trim fell and fat from leg of lamb. Remove hip bone with a boning knife. Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. In a small iron skillet, saute the cumin seeds, peppercorns, orregano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes. The internal temperature should rise to 130 F. Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed. While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broiler for about 5 min. per side or until tender. To make the sauce, pour the fat from the roasting pan and add the lamb stock and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note: Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sit at room temperature for 4 hours before cooking.