Leg of Lamb (Shank) and Lamb Rack
By Cat, June 2010 (Photo, right, from Wikimedia Commons)
- See also: 1. Lamb, Pork, Small Game Menu; 2. Middle-Eastern Menu; 3. Mediterranean Menu; 4. Lamb (About); 5. Lamb Roast (About)
- Includes: 1. Lamb Slow-Roast with Cumin & Coriander; 2. Spicy Yogurt-Mint Sauce
This is a very simple and delicious recipe. It takes about 4 hours to cook, so be sure to start it well ahead of dinnertime.
Generally I prefer to use a rolled & tied boneless leg of lamb, as it is difficult to cut around the bones; I include the bones (if available) in the roasting pan to get the benefit of the wonderful nutrients in bone marrow.
However, for this slow-roast recipe, the lamb is so tender it literally falls off the bones – similar to a pot roast – so carving is not so much an issue.
Lamb Slow-Roast with Cumin & Coriander Spice Rub
Revel spice grinder
This recipe is adapted from Food.com (formerly Recipe Zaar) (1). The original recipe is for a bone-in, but you can use a rolled & tied boneless leg. If the roast is fatty, you won’t need the olive oil.
If possible, use freshly ground spices to maximize flavor. I use my Revel-brand electric grinder (from India, where they always grind fresh).
Ingredients & Equipment:
- 5 – 6 lb bone-in leg of lamb, or 3 – 4 lb boneless (rolled & tied)
- 1 Tbsp freshly ground cumin
- 1 Tbsp freshly ground coriander
- 1 tsp unrefined sea salt
- 1 Tbsp olive oil (optional)
- 2 cups water or veggie broth (optional)
- Roasting pan
Method:
- Prep: Grind spices; mix together with salt, and rub all over the lamb. Let rest while you preheat oven.
- Slow Roast: Preheat oven to 275°F. Place spice-rubbed roast in roasting pan, fatty-side up; drizzle with olive oil (optional). Add water/broth into pan and slow-roast about 4 hours, until fork-tender and falls off the bone. Remove roast and serve.
Assembly or Serving ideas
- The author of this recipe suggests serving it with his Yoghurt and Mint Chutney (2), which I have adapted, below. Or one of my other yogurt sauces: Greek Yogurt Sauce or Dressing, Lebneh (Yogurt sauce), or Tsatziki
- Serve with couscous, steamed brown or white rice; or with quinoa.
- Braised asparagus, broccolini or green beans is a good accompaniment; or a green salad.
- Accompany with hummus and pita bread.
Spicy Yogurt-Mint Sauce
This is adapted from Yoghurt and Mint Chutney (2), the recommended accompaniment for the lamb roast by its original author. I don’t consider this to be a true chutney, but rather a sauce; hence the name change.
- 6 Tbsp plain, unsweetened yogurt (or plain unsweetened Greek yogurt)
- ½ tsp unrefined sea salt
- ½ tsp chili powder
- 2 tsp dried mint.
- Method
- In a small bowl, mix all ingredients. Chill for 15 minutes and serve.
References:
- Food.com Lamb recipe (food.com/recipe/slow-roast-leg-of-lamb-316624)
- Food.com Yogurt Chutney recipe (food.com/recipe/yoghurt-and-mint-chutney-174543)
