Roast Leg Of Lamb With Rhubarb Mint Chutney

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Servings: 8 Difficulty: Advanced
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Indian-style savory and satisfying main that brings home-style flavor to your table
Roast Leg of Lamb With Rhubarb Mint Chutney recipe image
Roast Leg of Lamb With Rhubarb Mint Chutney recipe image
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Roast Leg Of Lamb With Rhubarb Mint Chutney

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 303.1

Description

This Indian main features Of Spring Lamb, Vegetable oil, Dried mint, Lemon zest; grated, Butter. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Salt Pepper Use fresh or frozen, short-cut, leg of lamb.
  2. If using frozen, thaw in refrigerator overnight.
  3. Trim any excess fat from lamb and make several slits in meaty side.
  4. Stir together oil, half the mint and half the lemon zest.
  5. Rub all over leg, making sure it goes into the slits.
  6. (Leg can be prepared to this point, covered and refrigerated for up to one day) To
  7. make Rhubarb Mint Chutney,
  8. melt butter in large skillet over medium
  9. heat ;
  10. cook onion for 3 minutes or until soft.
  11. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest.
  12. Bring to boil stirring to dissolve sugar.
  13. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened.
  14. Season to taste with salt and pepper.
  15. (Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.)
  16. Place lamb on rack in shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes.
  17. Reduce temperature to 325F(160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F(54C) to 140F(60C) on meat thermometer.
  18. Remove lamb and let rest for 15 minutes under tent on foil before carving.
  19. Accompany with Rhubarb Mint Chutney to serve

Nutrition Facts

Servings 8

Amount Per Serving
Calories 303.1kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 4.7g24%
Cholesterol 32.3mg11%
Sodium 43.8mg2%
Total Carbohydrate 43.7g15%
Dietary Fiber 0.6g3%
Sugars 41.4g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, butter, chopped, chutney, dried, fresh, granulated, grated, indian, juice, lamb, leg, lemon, main, minced, mint, oil, onion, rhubarb
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