karenbarnaby.com/Cumin & Honey Crusted Leg of Lamb with Mint & Coconut Raita
   

Cumin & Honey Crusted Leg of Lamb
 
Serves 6-8

1 Tbsp.

coarsely crushed coriander seed

15 ml

1 Tbsp.

coarsely ground black pepper

15 ml

1 Tbsp.

coarsely crushed cumin seed

15 ml

1/2 Tbsp.

turmeric

7 ml

1 tsp.

salt

5 ml

6

cloves garlic, minced

6

2 Tbsp.

extra-virgin olive oil

30 ml

4 tsp.

fragrant honey

60 ml

1

4 lb. (1.8 kg) butterflied leg of lamb, trimmed

1

Mix the coriander, pepper, cumin, turmeric, salt, garlic, oil and honey together. Coat the lamb with the mixture and let sit for 1 hour or up to 24, covered and refrigerated.
Preheat the oven to 350°F (175°C). Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until the internal temperature reads 120°F (60°C) for medium rare on an instant read thermometer. Remove the lamb from the roasting pan and let it rest for 10-15 minutes before slicing. Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice. Serve the raita on the side.

Mint and Coconut Raita
 

2 cups

yogurt

480 ml

1 cup

coarsely chopped mint leaves

240 ml
 

ripe tomato, seeded and finely diced

1

1/2 cup

unsweetened shredded coconut

120 ml

1/2 tsp.

cayenne pepper

2.5 ml

salt to taste

Combine all of the ingredients and let sit refrigerated for 1 hour. May be made up to one day in advance.
 

 

© 2001 Karen Barnaby

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