Roast leg of Québec lamb, oriental-style

Posted on April 10, 2018 by Eric Beauséjour

Ingredients

• 1 leg of lamb (2.5 kg)
• 1 teaspoon fresh ginger, finely shredded
• 4 teaspoons garlic flower
• 3 teaspoons salt flower
• 1 teaspoon cumin
• 1 teaspoon curcuma
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon cardamom
• ½ teaspoon cinnamon
• ¼ teaspoon clove
• 2 teaspoons dry pepper, finely chopped
• 2 teaspoons lime juice
• ¾ cup yogurt
• 2 teaspoons almond, blanched
• 2 teaspoons pistachio
• 2 teaspoons saffron
• 3 teaspoons honey
• 2 teaspoons sesame oil
• 2 teaspoons hot water

Method

• Trim leg of lamb of all fat, remove skin with well sharpened knife. Use tip of knife to make deep cuts over the entire leg.
• Mix together ginger, garlic flower, ground spices, lime juice and a little sesame oil.
• Cover leg exterior with mix and also insert into each cut.
• Allow saffron to soak in 2 teaspoons of hot water for 10 minutes.
• Place yogurt, almonds, pistachios and saffron in a food processor. Blend until smooth, then pour on lamb.
• Sprinkle with honey.
• Cover and allow to marinate at least 48 hours if possible.
• Debone leg of lamb in a non-stick pan equipped with a cover. Oven-cook at high heat (450 F) 30 minutes.
• Reduce heat to 350 F and allow to roast another 90 minutes.
• Uncover and set aside a few minutes.
• Serve with Camargue red rice.

Comments

• For 8 people

Bon appétit!