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.
- 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
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