Best Spicy Leg Of Lamb Recipes

SPICED ROAST LEG OF LAMB

Spiced Roast Leg of Lamb image

This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.

Provided by threeovens

Categories Lamb/Sheep

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs leg of lamb
4 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground annatto seed or 2 teaspoons ground turmeric
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 tablespoons olive oil
3 red peppers, cored seeded and sliced thick
1 (14 ounce) can black-eyed peas, rinsed and drained
7 tablespoons dry white wine
kosher salt & freshly ground black pepper
cooked white rice or prepared polenta, for serving

Steps:

Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
Preheat oven to 350 degrees F.
Place lamb in a roasting pan and surround with the peppers and black eyed peas.
Pour in the wine, drizzle with remaining oil, and season with salt.
Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
Let lamb rest for 15 minutes before serving.
Serve with cooked rice or polenta.

Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4

SPICY LAMB MARINADE

Spicy Lamb Marinade image

Make and share this Spicy Lamb Marinade recipe from Food.com.

Provided by JoyfulCook

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 lamb leg chops or 2 pieces rump steak
1 tablespoon oil
1/3 cup lemon juice
1/4 cup of fresh mint, chopped
1 tablespoon ground coriander
2 teaspoons cumin
2 teaspoons garam masala
1/4 teaspoon chili powder, to taste

Steps:

Combine all the ingredients; add the chops and marinade for as long as possible.
Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6

SPICED ROAST LAMB

Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories Dinner, Main course

Time 2h

Number Of Ingredients 11

Ingredients

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

TANDOORI-SPICED LEG OF LAMB

Tandoori-Spiced Leg of Lamb image

Categories Garlic Lamb Marinate Roast Yogurt Spice Fall Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tablespoon grated lime peel
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
11/2 teaspoons Hungarian sweet paprika
11/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek (optional)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 6 1/4-pound whole bone-in leg of lamb

Steps:

Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.