Indian-Spiced Roast Boneless Leg of Lamb with Herbed Almond-Raisin Crust
By America's Test KitchenPublished on September 20, 2011
Time
2 hours
Yield
Serves 4 to 6
Ingredients
3 medium cloves garlic, peeled¼ cup fresh mint leaves ¼ cup fresh cilantro leaves 1 inch piece fresh ginger, peeled and quartered1 teaspoon garam masala ¼ teaspoon ground coriander ¼ teaspoon ground cumin 2 tablespoons olive oil ¼ cup slivered almonds ¼ cup raisins 1 boneless half leg of lamb (3 ½- to 4-pounds), untied, trimmed of surface fat, and pounded to even ¾-inch thickness (see illustration 1), at room temperatureSalt and ground black pepper 1 tablespoon plain yogurt
Before You Begin
Garam masala, an Indian spice blend, can be found in specialty food stores and well-stocked grocery stores, or can be mail-ordered.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Meanwhile, in workbowl of food processor fitted with steel blade, process garlic, mint, cilantro, ginger, 1/2 teaspoon garam masala, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, and 1 teaspoon olive oil until herbs are minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Remove 1 1/2 tablespoons herb mixture to small bowl and reserve. Add almonds and raisins to food processor workbowl; continue processing until finely ground, about 45 seconds, and transfer to small bowl. Combine yogurt with remaining 1/2 teaspoon garam masala, 1/8 teaspoon ground coriander, and 1/8 teaspoon ground cumin; set aside.
- Lay lamb with rough interior side (which was against bone) facing up on work surface; rub with two teaspoons olive oil, and season generously with salt and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Following illustrations 2 and 3, roll roast and tie (see"How to Tie a Roast", below). Season tied roast generously with salt and pepper, then rub with remaining 1 tablespoon oil.
- Place roasting rack on rimmed baking sheet. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each end to sear (see illustration 4), about 30 seconds per end. Transfer to rack and roast until instant-read thermometer inserted into thickest part registers 120 degrees, 30 to 35 minutes. Transfer lamb to cutting board; following illustration 5, remove and discard string. Brush lamb exterior with yogurt mixture, then, following illustration 6, carefully press almond/raisin crust mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees (medium-rare), 15 to 25 minutes longer. Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.
Time
2 hoursYield
Serves 4 to 6Ingredients
3 medium cloves garlic, peeled
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
1 inch piece fresh ginger, peeled and quartered
1 teaspoon garam masala
¼ teaspoon ground coriander
¼ teaspoon ground cumin
2 tablespoons olive oil
¼ cup slivered almonds
¼ cup raisins
1 boneless half leg of lamb (3 ½- to 4-pounds), untied, trimmed of surface fat, and pounded to even ¾-inch thickness (see illustration 1), at room temperature
Salt and ground black pepper
1 tablespoon plain yogurt
Test Kitchen Techniques
Ingredients
3 medium cloves garlic, peeled
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
1 inch piece fresh ginger, peeled and quartered
1 teaspoon garam masala
¼ teaspoon ground coriander
¼ teaspoon ground cumin
2 tablespoons olive oil
¼ cup slivered almonds
¼ cup raisins
1 boneless half leg of lamb (3 ½- to 4-pounds), untied, trimmed of surface fat, and pounded to even ¾-inch thickness (see illustration 1), at room temperature
Salt and ground black pepper
1 tablespoon plain yogurt
Test Kitchen Techniques
Ingredients
3 medium cloves garlic, peeled
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
1 inch piece fresh ginger, peeled and quartered
1 teaspoon garam masala
¼ teaspoon ground coriander
¼ teaspoon ground cumin
2 tablespoons olive oil
¼ cup slivered almonds
¼ cup raisins
1 boneless half leg of lamb (3 ½- to 4-pounds), untied, trimmed of surface fat, and pounded to even ¾-inch thickness (see illustration 1), at room temperature
Salt and ground black pepper
1 tablespoon plain yogurt
Test Kitchen Techniques
Why This Recipe Works
We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust. We skipped slow-roasting for our leg of lamb recipe, which works for beef but turns lamb to mush. Instead, we roasted the lamb at a high temperature, first searing the meat on the stove and then finishing in the oven at 375 degrees.
Before You Begin
Garam masala, an Indian spice blend, can be found in specialty food stores and well-stocked grocery stores, or can be mail-ordered.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Meanwhile, in workbowl of food processor fitted with steel blade, process garlic, mint, cilantro, ginger, 1/2 teaspoon garam masala, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, and 1 teaspoon olive oil until herbs are minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Remove 1 1/2 tablespoons herb mixture to small bowl and reserve. Add almonds and raisins to food processor workbowl; continue processing until finely ground, about 45 seconds, and transfer to small bowl. Combine yogurt with remaining 1/2 teaspoon garam masala, 1/8 teaspoon ground coriander, and 1/8 teaspoon ground cumin; set aside.
- Lay lamb with rough interior side (which was against bone) facing up on work surface; rub with two teaspoons olive oil, and season generously with salt and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Following illustrations 2 and 3, roll roast and tie (see"How to Tie a Roast", below). Season tied roast generously with salt and pepper, then rub with remaining 1 tablespoon oil.
- Place roasting rack on rimmed baking sheet. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each end to sear (see illustration 4), about 30 seconds per end. Transfer to rack and roast until instant-read thermometer inserted into thickest part registers 120 degrees, 30 to 35 minutes. Transfer lamb to cutting board; following illustration 5, remove and discard string. Brush lamb exterior with yogurt mixture, then, following illustration 6, carefully press almond/raisin crust mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees (medium-rare), 15 to 25 minutes longer. Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.
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