Ingredients
- 6 shallots, minced to yield about 3/4 cup
- 4 cloves garlic, minced
- 1/4 cup chopped fresh rosemary
- 2 tablespoons sugar
- 2 tablespoons cracked coriander seeds
- 1 1/2 tablespoons salt
- 1 tablespoon red chile flakes
- 1 (6 pound) bone-in leg of lamb
- 2 cups vegetable or chicken stock
- Tzatziki Sauce, recipe follows
Directions
In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F.
Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil
Tzatziki Sauce:
- 2 cups plain yogurt
- Juice of 2 lemons
- 1 cucumber, peeled and diced
- 3 tablespoons chopped fresh mint
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
Stir together all the ingredients in a medium bowl until thoroughly combined.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Jillymo
SW Oho
on April 22, 2012
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Like another reviewer, I'm wondering about rinsing off all the great rub. I had mine crushed pretty well with the mortar & pestle, but I did rinse (next time I'm just going to wipe it off Besides wishing I had more depth in the flavor, it was cooked perfectly at 375 for 1.5 hrs with a 20 min stand. The tzatziki in his cookbook gives more in depth instruction & suggest using strained greek yogurt & diced, salted, strained cucumbers ... the sauce turns out very thick and creamy. Overall a very good lamb recipe.
By grandma W.
Westhampton, 72
on April 25, 2011
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The five star rating is for the lamb only-The rub made the lamb so tender and tasty-was a shame to have to rinse it off before cooking. The roast came out fantastic.
However-
I give a 3 star rating to the Tzatziki Sauce only. This was way too watery and bland. luckily I tasted it before I served it. I added salt, pepper, dill, white wine vinegar and some olive oil and put it thru my food processor and then a mesh strainer. Now it tastes like Tzatziki Sauce and not watery yogurt with lumps of cucumber. If I make again I will seed and grate the cucumber first, strain the yogurt or use greek yogurt and also add the above ingredients besides the ones listed. Sorry Michael that you have this sub par Tzatziki Sauce recipe included with your delicious lamb recipe.
By damian30_12937082
humble, 83
on April 25, 2011
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At the recommended temp the lamb was well done in spots. the meat still tasted great. next time i will take it off sooner maybe 130 and let rest. I'm thinking of using Alton Brown's teracota (flower pot cooking technique (used it for prime rib to distribute the heat more evenly as well. (sigh we have a cheep oven.
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