Paprika-Roasted Leg of Lamb

Paprika-Roasted Leg of Lamb

It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild. 


From Food and Wine

Ingredients

  • 3 tablespoons sweet paprika
  • 1 tablespoon pure chili powder, such as ancho or pasilla
  • 1 1/2 teaspoons ground cardamom
  • One 6 1/2-pound boneless leg of lamb, butterflied
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 6 whole garlic cloves
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 1 lemon, sliced 1/4 inch thick

ingredients

I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done.  Even so it came out tasty and very tender.

 

How

Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.

sprinly with the rub

Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.

roasted

Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.

 slice 1/4 " and serve

Suggested Pairing

With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb

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BBQ Masala Yogurt Marinated Butterflied Leg of Lamb

BBQ Masala Yogurt Marinated Butterflied Leg of Lamb

I forget where we were but Lyn picked up the butterflied leg of lamb and said this would be just right. So in the carriage it went and a hunting through the cook books when we return I went. Something different was on my mind. I found this in the Food Network cookbook but they called for 5-6 lbs. and I had a 3 pounder so I cut the recipe below in half. I had no idea what Masala was but the ingredients look good to me.

They called for broiling but I used the grill.

BTW – Masala means “blend”. There are many different kinds of masala but the term refers is some combination of black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chilies, fennel, mace and nutmeg.

Ingredients

  • 5 cloves of garlic
  • 1 – 3” piece of peeled fresh ginger
  • 2 tsps. ground turmeric
  • 2 Tbsp. water
  • 3 Tbsp. vegetable oil
  • 1 – 3” cinnamon1 bay leaf
  • 1 Tbsp. ground coriander plus 2 tsps.
  • 1 Tbsp. ground cumin, plus 1 tsp.
  • 1 tsp. curry powder
  • 1 tsp. cayenne pepper
  • ½ medium onion
  • 1 ½ cups whole milk yogurt (We used lactose free “Green Valley” check it out)
  • Zest of one orange
  • 1 butterflied leg of lamb 5-6 lbs.
  • 3 tsps. kosher salt
  • Grilled Naan flat bread

How

Process garlic, turmeric, ginger and water to a paste in small food processor. Heat the oil in a medium skillet over high heat. Ass the cinnamon and bay leaf and stir fry until the cinnamon unfurls, about 30 seconds. Add the garlic paste, coriander, cumin, curry powder and cayenne and stir-fry until browned and almost dry, about 1 minute. Scrape the mixture into a large shallow baking dish and cool slightly. Using the large holes in a box grater, grate the onion into the paste. Whisk in yogurt and orange zest.

Pierce the lamb all over with a fork. Cut the lamb in half following the natural seam that runs across the center of the meat. Put the lamb in the marinade and coat well. Cover with plastic wrap and refrigerate overnight, tuning occasionally if possible.

About 45 minutes before cooking, take the lamb from the frig. Depending on your grill and prep to get ready work preheat the grill to high. I like to place a sheet of tin foil over the grill while heating up, this burns off anything that was left on leaving ashes, then I scrap let it heat back up to desired temp and then wipe with oil on a paper towel or cloth, using tongs, just before placing anything on the grill.

When ready place the lamb on the grill turn the heat to medium, season with 1\2 the salt and grill until just charred, about 15 minutes. Turn the lamb season with a rest of salt and grill until meat reaches 1300 for medium rare. Transfer to platter cover loosely with tin foil and let sit rest for about 10 minutes.

Slice the lamb across the grain salt and pepper to taste server with flat bread.

My first bite I thought was too much curry but the second bite gave me the real flavor and it was not only moist, tasty and tender but a very good choice for something different.

Another 2 heads bobbing approval from Lyn and Steve.

Other lamb recipes from Steve

Leftover Lamb Flatbread Pizza drizzled with Pomegranate Molasses

Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Lamb Stew with Spring Veggies

Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Roast Leg of Lamb with Lemon, Garlic, and Rosemary

The longer the lamb marinates in the seasoning paste, the better flavor you’ll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.

Mike and Laurel came over for Easter but we started them off with Charoset on Matzah and some Matzah (Matzo) Ball Soup. Happy Eastover Day (The Day was for Laurels birthday we had boston cream pie for that.

From Martha Stewart – Mad Hungry, October 2010 Yield Serves 6 to 8 we served with mash potatoes and asparagus and my wife made a nice mint sauce with pomegranate molasses.

Ingredients

  • 2 whole lemons, washed, seeded, and chopped
  • 2 sprigs of fresh rosemary, leaves removed
  • 5 to 6 garlic cloves, peeled
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Note: I was handed the recipe and rolled this not realizing that it was to cook flat. I found the video today and am red-faced. I thought 45 minutes was a pretty short time.

How

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb FLAT on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes (rolled about 1 to 1/12 hrs) , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

Raosted leg of lamb cooking flat   Raosted leg of lamb  Rosted Leg of Lamb rolled

Note: I think besides trying it roasting flat LOL, I would cut the lemon rind down to maybe 1 lemon it just had a little too much of the bitter taste, it was not overwhelming by any means and everyone else seemed to enjoy. I’m just saying.