Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi

May 23, 2023May 23, 20230 1
Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi
in Meat

Prep

20 min

Cook

1 hr 15 min

Ready In

1 hr 35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon chili powder or 1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon jeera powder ( ground cumin )
1 tablespoon sweet paprika or 1 tablespoon hot paprika
1 tablespoon red pepper flakes
2 teaspoons ground cinnamon
6 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon honey
2 tablespoons coarse sea salt
1 leg of lamb , bone in , 8-to-10-pound
1 cup dry red wine or 1 cup lamb stock
5 -6 fresh green chilies
2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger , finelygrated
1 tablespoon garlic , chopped
1 tablespoon green chili pepper , chopped
1/4 cup lemon juice

Nutrision Information

Servings Per Recipe
10-12
Calories
590
Sugar
3g
Fat
39g
This Spicy Roast Lamb with Classic Indi recipe from Soma Sengupta's Easter Recipes is a flavorful and delicious take on the traditional lamb roast. This recipe features a rub made of chili powder, dry mustard, jeera powder, sweet paprika or hot paprika, red pepper flakes, cinnamon, olive oil, chopped garlic, honey and coarse sea salt. The lamb is then roasted until tender and juicy, with a crispy exterior. The recipe is served with a cilantro and green chili relish that adds an extra pop of flavor. This recipe is perfect for Easter or any special occasion, and is sure to impress friends and family with its unique and delicious flavor.

Instructions

1.Preheat the oven to 425°F (220°C).
2.In a small bowl, mix together chili powder, dry mustard, jeera powder (ground cumin), sweet or hot paprika, red pepper flakes, cinnamon, olive oil, chopped garlic, honey and coarse sea salt until a paste is formed.
3.Pat the lamb leg dry and rub the spice paste all over the lamb.
4.Place the lamb in a roasting pan, and add the dry red wine or lamb stock.
5.Roast the lamb until the internal temperature reaches 135°F for medium-rare or 150°F for medium, this should take around 1 hour and 15 minutes.
6.After the lamb has cooked for 30 minutes, place the fresh green chilies, chopped cilantro, chopped mint, grated ginger, chopped garlic, and chopped green chili pepper in a food processor. Pulse until minced and then add the lemon juice.
7.Once the lamb has finished cooking, let it rest for 15 minutes before slicing.
8.Serve the sliced lamb with the cilantro and green chili relish.

PROS

This spicy roast lamb is flavorful and juicy, with a crispy exterior.

It is perfect for special occasions and dinner parties.

CONS

Lamb can be expensive and not readily available in some areas.

This recipe may be too spicy for those who are not accustomed to heat.

HEALTH & BENEFITS

Lamb is a great source of protein, iron, and Vitamin B12.
The spices used in this recipe have been linked to improving digestion and reducing inflammation.

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