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Indian Kashmiri Style Leg of Lamb
An aromatic Indian-inspired roast lamb that's impressive enough for special occasions yet simple enough for anyone to master.
👥 8 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 10 min🔥 Cook: 2h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- bowl
- blender
- food processor
- pan
- oven
📝 Preparation Steps
1
Prepare the lamb: Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish.
2
Prepare the lamb rub: Combine all the spice blend ingredients in a small bowl. Rub over the lamb, pressing it into the slits.
3
Marinate the lamb: In a food processor or blender, thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally.
turmeric1 teaspoonsground turmeric1 tablespoonshoney1 tablespoon
4
Roast the lamb: Preheat the oven to 450°F. Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for ⏱️ 30 minutes. Reduce the oven temperature to 350°F and cook for 1 3/⏱️ 4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.
Nutrition Facts
calories
289 kcal
fat Content
11 g
serving Size
1 serving
sugar Content
3 g
sodium Content
419 mg
protein Content
38 g
cholesterol Content
118 mg
carbohydrate Content
6 g
saturated Fat Content
3 g
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