Roast Leg of Lamb
Makes 8 to 10 servings
This variation on a traditional spring favorite is terrific with roasted potatoes and a green salad with a tart nonfat dressing.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
1 tablespoon paprika
2 teaspoons salt
1½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried cilantro leaves
1 teaspoon rubbed sage
½ teaspoon black pepper
½ teaspoon white pepper
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon cayenne
1 cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
½ cup defatted chicken stock
1 (4-pound) boneless leg of lamb
how to prepare
Combine the seasoning mix ingredients in a small bowl.
Preheat the oven to 225°.
Preheat an 8-inch skillet, preferably nonstick, over high heat to 350°, about 2 to 3 minutes.
Add the onions, bell peppers, celery and 2 tablespoons of the seasoning mix. Stir and cook for 3 minutes. Add the stock, scrape the bottom of the skillet to clear it of all brown bits, and continue to cook until
most of the liquid evaporates but the mixture is still moist, about 5 minutes. Turn off the heat and set aside to cool to room temperature.
While the vegetables are cooling, unroll the leg of lamb, and with a sharp knife remove as much fat as possible, being careful not to cut through the seams. Take your time to do this right—the process will take about 15 minutes. Next, sprinkle the inside of the leg evenly with 1 tablespoon of the seasoning mix,
then spread the cooled vegetables evenly around the entire inner surface of the leg. Carefully fold the leg back into shape, and sprinkle the remaining seasoning mix evenly over the entire roast. Place the leg, seam side down, in a 9 x 12-inch roasting pan, cover with foil, and roast until done, about 2½ to 3 hours. Keep the roast warm while you make the Mint Sauce. To serve, drizzle each slice with a little sauce, and pass the rest.