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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
-
FREE RANGE BONELESS LAMB LEG ROAST, thawed
4.5 LBQty 2.75 lbs$26.91 -
Olive Oil
Qty ¼ Cup -
Oregano Leaves
1 bottleQty 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 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns, to taste
1 bottleQty 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
- Preheat oven to 350°F. Season lamb with salt and pepper.
- 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.*
- 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.
- To prepare the Raita, mix all ingredients in a small bowl, cover and refrigerate.
- 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.