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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight. | 2. The next day about an hour before cooking, remove lamb from refrigerator and let stand. | 3. Pre-heat oven to 350 degrees F. | 4. Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest. | 5. For mint sauce: Blend all ingredients in a blender until semi-smooth. | 6. For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
jeera powder	1	tablespoon	ground	-	-	-	-
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
red pepper flake	1	tablespoon		-	-	-	-
cinnamon	2	teaspoons	ground	-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
honey	1	tablespoon		-	-	-	-
sea salt	2	tablespoons	coarse	-	-	-	-
leg lamb	1			1043.28	0.0	81.2398	77.4295
red wine	1	cup		-	-	-	-
green chilies	5 -6			0.0	0.0	0.0	0.0
cilantro	2	cups	chopped	7.36	1.1744	0.6816	0.1664
mint	1	cup	chopped	40.128	7.6699	3.0005	0.6658
ginger	1	tablespoon	finelygrated	4.8	1.0662	0.1092	0.045
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
green chili pepper	1	tablespoon	chopped	3.75	0.8869	0.1875	0.0188
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.