Roast leg of Québec lamb, oriental-style

Roast leg of Québec lamb, oriental-style

Posted on April 10, 2018 by Kimberley Morel

 

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!

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