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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 18.5g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 9.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 21.7g
  • Carbohydrate: 1.8g
  • Fiber: 0.2g
  • Cholesterol: 71mg
  • Iron: 2mg
  • Sodium: 574mg
  • Calcium: 17mg

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. 1. Preheat oven to 425°.
  2. 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. 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.
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