1 Servings
100 g butter at room, unsalted
1 temperature
6 cloves garlic --, minced
3 T fresh ginger, minced
1 T paprika
1 T cumin, ground
2 t coriander, ground
3 Kg leg of lamb
1 kosher (coarse) salt
1/3 l dry red wine
1 c fresh mint leaves -- torn
1 into coarse pie
170 ml raspberry vinegar
110 ml rice wine vinegar
65 g sugar
1 black pepper, freshly Ground
1 to taste
1. Preheat oven to 180 C .
2. Mash butter, garlic, and ginger together in a small bowl, then
add in the spices and continue to blend until it forms a smooth paste.
3. Trim the fat on the lamb to a thin layer. Make about 20 small 2
1/2 cm deep cuts in the lamb with the tip of a sharp paring knife.
Rub the lamb with the spice paste, making sure to push it into the
incisions.
4. Put lamb in a roasting pan and sprinkle with the kosher salt. Add
wine to the bottom of the pan. Roast the lamb for about 1 1/2 hours
(medium-rare). Baste occasionally with the pan juices.
5. While the lamb is roasting, prepare the sauce. In a small bowl,
put the mint and pour both vinegars over it. Stir in the sugar and
add the pepper. Let sit at room temperature to let the flavors mellow.
6. Remove lamb from oven and let sit 10-15 minutes. Slice the lamb
thin and arrange on a platter. Pour some of the pan juices over the
slices. Serve with the raspberry-mint sauceon the side.
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