lamba curry
Stewing lamb mutton curry inside a spicy sauce soup generates this same flavoured meal recognized as lamb curry.
Ingredients
Roast Leg of Lamb with Garlic & Rosemary
- 6 garlic cloves, sliced
- 2 tbsp fresh rosemary,
- 2 tbsp fresh thyme leaves (optional)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 lemon, juiced
- Optional: 1 cup dry white wine or broth
Instructions
- Preheat Oven
- Preheat to 400°F (200°C).
- Prepare the Lamb
- Pat the lamb dry. Use a small knife to make deep slits all over the meat.
- Stuff garlic slices into each slit.
- rosemary, thyme, salt, pepper, olive oil, and lemon juice in a bowl.
- Season the Lamb
- Rub the herb mixture all over the including into the slits.
- Let it sit at room temperature for 30–60 minutes, or refrigerate overnight (then bring to room temp before roasting).
Roast
- Place the lamb on the inside of a rack baking dish. Add wine or broth to the tray.
- Roast for about 30 minutes to 2 hours, depending on size and desired doneness:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
- Rest and Carve