Wow is lamb amazing to be cooked this simply and be so delicious on its own. The sauce was good, I used sriacha because that is what I had, making it spicy, which I could see working very well with pork as a previous rater had used, but I feel it overwhelmed the nice light flavor of the lamb. I made it with roasted brussel sprouts and potato pancakes. I actually used the sauce on the brussel sprouts because it added a nice little spice. I would definitely make this again, and maybe use the sauce for a different meat!
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)
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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
- 1 (1-pound) boneless leg of lamb, trimmed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 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
- 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.
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