Recipe:Boneless Lamb Leg Roastwith Raita

Cooking
Instructions

1. Preheat oven to 350°F. Season lamb with salt and pepper.
2. Heat a 12” cast iron skillet over high heat with 1 Tbsp. olive oil. Sear lamb roast on all sides. Transfer to a roasting rack and place inside a baking pan. Roast for one hour or until internal temperature reaches 125°F.*
3. In a small sheet pan, toss carrots with olive oil, Garam Masala, honey, salt and pepper. Roast on the top rack of the oven along with the lamb roast for 35-40 minutes.
4. To prepare the Raita, mix all ingredients in a small bowl, cover and refrigerate.
5. Transfer lamb to a carving board, cover with aluminum foil and let rest for 10 minutes. Slice roast and serve with Raita and carrots on the side.
   *USDA recommends cooking lamb to a minimum internal temperature of 145°F.