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Vadouvan-Spiced Leg of Lamb

Difficulty:Easy
Cook Time:2 Hours

Ingredients

  • ■   16 oz (1 lb) Vadouvan, French Masala Curry
  • ■   4 oz chopped rosemary
  • ■   Black Hawaiian Sea Salt
  • ■   crushed Pink Peppercorns
  • ■   freshly ground Black Tellicherry Peppercorns

Description

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 Directions 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 www.foodandwine.com

  • 1. In a saucepan, combine the butter, Vadouvan Curry, zest, rosemary, Hawaiian Salt, Pink Peppercorns and black Tellicherry pepper.
  • 2. Cook over moderate heat until the butter is melted; let cool.
  • 3. Rub the Vadouvan Curry butter all over the lamb.
  • 4. Roll the boned portion of the lamb into a cylinder and tie it with butcher's twine at 3-inch
  • 5. Set the lamb on a rack in a roasting pan and let stand for 30 minutes.
  • 6. Preheat the oven to 325°.
  • 7. 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.
  • 8. Transfer the lamb to a carving board and let rest for 15 minutes.
  • 9. Pour the pan juices into a small saucepan and skim off the fat.
  • 10. Set the roasting pan over moderately high heat.
  • 11. When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits.
  • 12. Add the deglazed drippings to the pan juices and keep hot.
  • 13. Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.
  • 14. Recipe adapted from www.foodandwine.com Photo courtesy of www.foodnetwork.com

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