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East Indian Roasted Leg of Lamb




Source of Recipe


bhg.com






List of Ingredients



• 1 large onion, cut up
  
• 4 fresh or canned jalapeno peppers, seeded and cut up
  
• 3 cloves garlic, halved
  
• 3 T lime juice
  
• 1 T honey
  
• 1 tsp Dijon-style mustard
  
• 1 tsp grated fresh ginger or 1/4 tsp ground ginger
  
• 1 tsp salt
  
• 1/2 tsp ground black pepper
  
• 1 (3 1/2 to 4 lb) leg of lamb
  
• 2 T butter, melted
  






Instructions



1. Preheat oven to 325 degrees.
   
2. In a food processor bowl, combine onion, peppers, garlic, lime juice, honey, mustard, ginger, salt and pepper. Cover and process until nearly smooth, stopping to scrape sides, if necessary. Set aside. Trim fat from meat. Cut 1/2" slits all over in meat at 1" intervals. Line a shallow roasting pan with a double thickness of heavy foil. Place meat, fat side up, on a rack in prepared pan. Spoon pureed mixture over meat, rubbing the mixture into the meat. Drizzle with melted butter.
   
3. Roast, uncovered, for 2 hours or until of desired doneness. Cover loosely; let stand 15 minutes before carving.
   






Final Comments


Makes 10 to 12 servings.

*Make ahead tip: Prepare onion mixture; cover and chill up to 24 hours before rubbing it over the lamb.