Leg Of Lamb With Raita Recipes
CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA
Steps:
- Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
- Heat a grill to medium heat.
- Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes.
- Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita.
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- Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- To make the rub, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
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