02 Oct Leg of Lamb With Creamy Cilantro, Garlic & Lime Sauce
| Serves 8 to 10 4 pounds “trimmed” boneless leg of lamb ¼ cup “chopped” shallot 2 tablespoons extra-virgin olive oil 1½ tablespoons Kosher salt or to taste 2 teaspoons fresh ground pepper or to taste 1 teaspoon cumin seeds ¾ teaspoon flaky sea salt for garnish 4 fresh garlic cloves 1 package Pita Bread Kitchen twine or cooking string Creamy Cilantro Garlic & Lime Sauce: 1½ cups loosely packed fresh cilantro leaves plus more for garnish 1 cup plain Greek yogurt (whole-milk) 3 tablespoons fresh lime juice 2 tablespoons “chopped” scallion 1 teaspoon Kosher salt or to taste ¼ teaspoon fresh ground pepper or to taste 4 anchovy fillets (approx. ¼ oz.) 3 “chopped” seeded jalapeños | Preheat oven to 325°F In a mini food processor or blender, place the shallot, cumin seeds, olive oil, garlic, salt/pepper, and blend until a smooth paste (approx. 1 minute). Evenly rub the lamb with the mixture. Now, use twine or string to tie the lamb into a roast (tie every 2 inches). Place a roasting rack in a large roasting pan to hold the lamb. For 1 to 1½ hours, roast the lamb uncovered. When cooked, the meat thermometer will read between 135-140°F. Pull the lamb from the oven and allow it to sit for at least 10 minutes before slicing and serving warm with the sauce and pita bread. Garnish with cilantro leaves and sea salt on top. .Option – Serving the Lamb Cold: This lamb also is amazing served cold. Pull the lamb from the oven and place it on a platter to cool; allow it to reach room temperature (approx. 1 hour). Refrigerate the lamb (covered with foil) until chilled for 1 to 1½ hours. Prepare the Sauce: In a mini food processor or blender, place the yogurt, jalapeños, lime juice, anchovies, scallion, cilantro, salt/pepper, and blend until smooth (approx. 1 minute). Thinly slice the lamb and serve cold with the sauce and pita bread. Garnish with cilantro leaves and sea salt on top. Diva Tips:
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