Roasted Boneless Leg of Lamb with Green Chili Sauce

Ingredients

• 1 New Zealand Spring Lamb boneless leg (Approximately 2 lb)
• 1 cup yogurt (For the marinade)
• 0.5 cup vinegar (For the marinade)
• 0.333 cup oil (For the marinade)
• 3 tbsp lemon juice (For the marinade)
• 2 tbsp garlic (Freshly minced; for the marinade)
• salt (To taste; for the marinade)
• 1 tbsp black pepper (For the marinade)
• 1 tbsp red chili flakes (For the marinade)
• 1 tbsp paprika powder (For the marinade)
• 2 tbsp tomato paste (For the marinade)
• 2 heads garlic (For the roasting base)
• 2 tbsp oil (For drizzling over the roasting base)
• rosemary (A few sprigs, for the roasting base)
• thyme (A few sprigs, for the roasting base)
• 2 onions (Cut in halves; for the roasting base)
• 1 cup broth (Of choice)
• 1 bunch fresh parsley (For the green chili sauce)
• 1 bunch fresh coriander (Cilantro; for the green chili sauce)
• 2 cloves garlic (For the green chili sauce)
• 1 Thai chilies (Use 1–2 chilies)
• salt (To taste; for the green chili sauce)
• 1 tsp black pepper (For the green chili sauce)
• 1 tbsp lemon juice (For the green chili sauce)
• 0.5 cup olive oil (For the green chili sauce)

Steps

1. 1

   Combine the yogurt, vinegar, lemon juice, freshly minced garlic, salt, black pepper, red chili flakes, paprika powder, and tomato paste to make the marinade.

2. 2

   Wash and pat the lamb dry. Place it in a dish and rub the marinade over the entire leg until fully coated.

3. 3

   Cover the dish and refrigerate the marinated lamb for 12 hours.

4. 4

   Preheat the oven to 500°F.

5. 5

   Arrange the garlic heads, halved onions, rosemary, and thyme in a baking dish. Drizzle the oil over the base ingredients.

6. 6

   Place the marinated lamb on top of the garlic, onions, and herbs. Bake uncovered at 500°F for 30 minutes.

7. 7

   Reduce the oven temperature to 350°F. Add the broth to the baking dish, cover the dish, and continue cooking for about 3 hours, or until the meat is tender.

8. 8

   For the sauce, blend the parsley, coriander, garlic, Thai chilies, salt, black pepper, lemon juice, and olive oil until smooth.

9. 9

   Remove the lamb from the oven and transfer it to a plate. Serve with the roasted vegetables and green chili sauce.

Notes

The post suggests serving the lamb with roasted potatoes, peas, and carrots, but does not provide quantities or preparation instructions for those vegetables. The stated cook time is 3.5 hours; the method specifies 30 minutes at 500°F followed by about 3 hours at 350°F. Marinating time is 12 hours and is included in total time.

Nutrition per serving

• main
• lamb
• roasted
• oven-baked
• Easter
• holiday
• gluten-free
• high-protein