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Vadouvan-Spiced Leg of Lamb

2 sticks unsalted butter
3 tablespoons Vadouvan, French Masala Curry
2 tablespoons coarsely grated orange zest
2 tablespoons chopped rosemary
2 tablespoons Black Hawaiian Sea Salt
1 tablespoon crushed Pink Peppercorns
1 teaspoon freshly ground Black Tellicherry Peppercorns
One 8 1/2- to 9-pound semi-boneless leg of lamb (shank bone in)
1 cup water


In a saucepan, combine the butter, Vadouvan Curry, zest, rosemary, Hawaiian Salt, Pink Peppercorns and black Tellicherry pepper. Cook over moderate heat until the butter is melted; let cool.
Rub the Vadouvan Curry butter all over the lamb. Roll the boned portion of the lamb into a cylinder and tie it with butcher's twine at 3-inch intervals. Set the lamb on a rack in a roasting pan and let stand for 30 minutes.
Preheat the oven to 325°. Roast the lamb for about 2 1/2 hours, basting it every hour, until an instant-read thermometer inserted into the thickest part registers 130° for medium-rare meat. Transfer the lamb to a carving board and let rest for 15 minutes.
Pour the pan juices into a small saucepan and skim off the fat. Set the roasting pan over moderately high heat. When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits. Add the deglazed drippings to the pan juices and keep hot. Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.

Recipe adapted from
Photo courtesy of

Products suggested for this recipe:

Hawaiian Sea Salt
Hawaiian sea salts are unique both in appearance and flavor.
From $11.55

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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