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Malaysian Leg of Lamb




Source of Recipe


Chef2Chef


List of Ingredients




4 cloves garlic, peeled
1 inch piece of ginger, peeled
1 tbsp fish sauce (15 ml)
juice of 2 limes
zest of 2 limes
2 x Thai chiles, or to taste
handful of fresh coriander, chopped
handful mint, chopped
handful basil, chopped
7 x kaffir lime leaves, minced
1 x stalk lemongrass, minced or grated
2 tbsp vegetable oil (30 ml)
1 x leg of lamb, bone in (about 5 to 6 lbs or 2.5 kg)
Coarse salt and freshly cracked black pepper

Recipe



Preheat oven to 375 degrees F.


Combine the garlic, ginger, fish sauce, lime zest, lime juice, chillies,
fresh coriander, mint, basil, kaffir lime, lemongrass, vegetable oil in
a blender or food processor. Pulse until smooth.


Cut small incisions into the meat. Rub herb mixture all over the lamb,
making sure to fill the incisions with some of the herb mixture. Season
the lamb with salt and pepper. Transfer lamb to a roasting pan. Roast
for 1½ hours or until internal temperature reaches 155 to 160 degrees F.
for medium done. Cover loosely in foil and let rest for 15 minutes
before slicing. Serve lamb with roasted vegetables on a platter.