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Recipe:Boneless Lamb Leg Roastwith Raita

and Garam Masala Carrots
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

Your Sunday roast just got a lot more interesting. With garam masala carrots and a simple, traditional raita, our Boneless Lamb Leg Roast is a palate-pleaser with flavors to take you around the world and back, and a refreshing dollop of zest on top. Serves 6 - .

Ingredients

Serving Size
  • FREE RANGE BONELESS LAMB LEG ROAST, thawed

    4.5 LB
    Qty 2.75 lbs
    $26.91
  • Olive Oil

    Qty ¼ Cup
  • Oregano Leaves

    1 bottle
    Qty ¼ Cup
    $3.98
  • Ground Coriander

    Qty 2 Tbsp.
  • Cumin

    Qty 2 Tbsp.
  • Mustard Seeds

    Qty 1 Tbsp.
  • Cayenne

    Qty 1 tsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns, to taste

    1 bottle
    Qty To taste
    $5.78
  • Heirloom Carrots, peeled

    Qty 1 lb
  • Garam Masala

    Qty 1 ½ Tbsp.
  • Olive Oil

    Qty 2 Tbsp.
  • Honey

    Qty ¼ Cup
  • Raita Sauce:

  • Greek Yogurt

    Qty 1 Cup
  • Garlic, finely minced

    Qty 1 clove
  • Lemon juice

    Qty ½ Lemon
  • English Cucumber, finely chopped

    Qty 1 Cup
  • Mint Leaves, chopped

    Qty ¼ Cup

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.

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