Ken's Indian Leg of Lamb
This recipe is easy but requires a huge collection of spices.
Buying whole spices and lightly toasting them in a dry pan before grinding them fresh will drastically improve the vibrancy of your dish.
But if you can't do this just buy already ground spices as fresh as possible.
Now get the spices ready. Mix them in a few spashes of olive oil: ground coriander, ground cumin, turmeric, garam masala, chili powder, grated fresh ginger, minced garlic, salt, fennel powder, cinnamon, cassia bark, cardamom (black cardamom is particularly transformative for lamb dishes), cloves, bay leaf and yogurt.
Get a leg of lamb, preferably grass fed local lamb. Trim off most (but not all) of the excess fat. If there is a thin membrane covering the entire leg then trim it off. Take a sharp knife and stick the lamb all over. Now rub down with the spice mixture. Drizzle with yogurt and honey. Then marinate in the fridge overnight.
Bake at 350F. Use a meat thermometer. Remove the lamb when it's about 5 degrees below your target (135F). The internal temperature will continue to rise as the meat rests. Let sit for 15 minutes before serving.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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