Roast Leg of Lamb with Chile-Garlic Sauce

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

4 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 265
Fat 18.5 g
Satfat 6.3 g
Monofat 9.7 g
Polyfat 1.2 g
Protein 21.7 g
Carbohydrate 1.8 g
Fiber 0.2 g
Cholesterol 71 mg
Iron 2 mg
Sodium 574 mg
Calcium 17 mg

Ingredients

Lamb:
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Sauce:
1 tablespoon sambal oelek (ground fresh chile paste)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon salt
3 garlic cloves, minced
2 tablespoons olive oil

Preparation

1. Preheat oven to 425°.

2. To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.

3. To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.

Note:

Julianna Grimes,

March 2010