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.
¼ Cup Olive Oil
¼ Cup WFF Oregano
2 Tbsp. Ground Coriander
2 Tbsp. Cumin
1 Tbsp. Mustard Seeds
1 tsp. Cayenne
Carrots:
1 LB. Heirloom Carrots, peeled
1 ½ Tbsp. Garam Masala
2 Tbsp. Olive Oil
¼ Cup Honey
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
Raita Sauce:
1 Cup Greek Yogurt
1 Garlic Clove, finely minced
½ Lemon, juiced
½ English Cucumber, finely chopped
¼ Cup Mint Leaves, chopped
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.
Serve. 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
