SPINACH-STUFFED HONEY-ROASTED BONELESS LEG OF LAMB

Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb image

Number Of Ingredients 19

Ingredients

1 cup Basic Onion Paste (1 recipe)
1 cup Yogurt Cheese, whisked until smooth, or sour cream
1 (8-ounce) package frozen spinach, thawed, with juices reserved
1/2 cup coarsely chopped mixed raw nuts, such as cashews, almonds, and pistachios
1/4 cup raisins
1 cup coarsely chopped fresh cilantro, including soft stems
3 1/2 to 4 pounds boaned leg of lamb (about 6 pounds with bone), all visible fat trimmed, bone removed (but not discarded), and the meat butterflied
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1/4 cup fresh lemon juice
2 tablespoons melted ghee or vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon ground paprika
2 tablespoons melted honey
1 teaspoon Asian sesame oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1/2 teaspoon cayenne pepper
1 cup water

Steps:

1. Prepare the onion paste, and yogurt cheese. Then, in a food processor, process together the spinach with all the juices, nuts, raisins, and cilantro to make a thick purée.2. Place the lamb in a flat non-reactive baking dish. With a long-pronged barbecue fork or the pointed tip of a thin knife, prick it allover. Then make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the lamb.3. In a bowl, mix together the lemon juice, ghee, salt, and paprika and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the pureed spinach on the entire inside surface. Then roll the lamb into a log, and, with cotton kitchen string, tie the roll crosswise and lengthwise to secure it.4. Mix together the yogurt .cheese (or sour cream), onion paste, honey, sesame oil, coriander, .cumin, garam masala, and cayenne pepper and rub well over the outside surface of the meat. Save any leftovers in a covered bowl in the refrigerator. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 48 hours, turning a few times.5. Preheat the oven to 450°F. Transfer the lamb to an ovenproof dish, along with its marinade, place the reserved bone alongside it, pour the water into the pan, and roast 1 hour.6. Reduce the heat to 300°F, baste with the reserved refrigerated marinade and roast until most, of the juices evaporate, the lamb is well-browned, and becomes soft, about 1 hour.7. Cut off and discard the string from the roast, slice the lamb into 1/2- to 1-inch slices, place on the serving platter, cover with foil, and keep warm.8. Add about 1 cup hot water to the pan and scrape off any browned bits sticking to the pan and on the bone. Transfer the liquid to a small saucepan and bring to a quick boil over high heat. Pour some of the gravy over the lamb and the rest into a serving bowl and serve alongside. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves