Provided by Michael Symon : Food Network
Categories main-dish
Time P1DT2h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F.
- Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
- Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
- Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
- Stir together all the ingredients in a medium bowl until thoroughly combined.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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