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Thursday, August 13, 2009

Leg of Lamb with Lemon-Mint Sauce


  1. 1 bone-in-lamb leg (2 - 2.5 kg)
  2. 14 cloves garlic
  3. 2 tbsp each of dried oregano and rosemary
  4. 1/3 cup olive oil (can use ordinary oil also)
  5. 1 cup red wine (optional)
  6. grated lemon rind
  7. 1 cup fresh lemon juice
  8. 1/2 tsp salt or as required to taste
  9. 1/2 tsp pepper (to make it spicy you can add another 1/2 tsp of red chilli powder)
  10. raw papaya paste(100gm) or tenderiser

Dry lamb well. Finely chop 8 cloves garlic (if you can make a paste it would be better) and place it in a dish large enough to hold the lamb. Stir in 1 tbsp each of oregano and rosemary, 1/4 cup of oil, wine, grated lemon rind and lemon juice. Squeeze out the juice of the papaya paste into the dish. Place lamb in the marinade, turning to coat well on all sides, cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together with remaining 1 tbsp each of oregano and rosemary. Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic and herb mixture over lamb pressing into incisions. Coat with remaining oil and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
Roast uncovered in 375 degree fahrenheit oven for about 1 hour and 45 minutes or until done. Cover loosely with foil and let rest for 10 minutes before carving. If you have a tandoor it can be cooked in it also for a much better taste.

Lemon mint sauce:
  1. 1/4 cup water
  2. 2 tbsp sugar
  3. 1/4 cup mince fresh mint leaves
  4. 1 tsp grated lemon rind
  5. 1/4 cup fresh lemon juice
In a small sauce pan bring water and sugar to boil, stirring until sugar is dissloved. Remove from heat, stir in mint, lemon rind and lemon juice. Cover and let stand for 30 minutes at room temperature before serving.
*One of my favourites to wash down with beer.

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