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Roast Leg of Lamb with Chile-Garlic Sauce

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 45 mins
Yield 4 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)

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

Nutrition 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

How to Make It

  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.