Dill and chili roast leg of lamb


12 garlic cloves, peeled
4 jalapeno peppers, seeded and coarsely chopped
1/2 cup fresh lemon juice
4 tsp dijon-style mustard
1 tsp salt
2 freshly ground black pepper
8 or 9 lb leg of lamb, trimmed of fat
2 tbsp dried dill seed

How to prepare

In a food processor, combine the garlic, jalapenos, lemon juice, mustard, salt and black pepper, process just until the garlic and chiles are well minced place the lamb in a roasting pan and rub all over with the seasoning mixture sprinkle the dill over the lamb, cover and refrigerate for at least 2 hours or overnight remove the lamb from the refrigerator about 1 hour before roasting preheat the oven to 400f roast the lamb for 30 minutes reduce the heat to 350f and roast for 2 hours longer let the lamb rest for at least 20 minutes before carving serve cold or at room temperature from the best of food and wine.

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