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
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
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.
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