Roast Leg of Lamb with Chile-Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) boneless leg of lamb, trimmed |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
1 tablespoon sambal oelek (ground fresh chile paste) |
1/2 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/8 teaspoon salt |
3 garlic cloves, minced |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 425°.
2. To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.
3. To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.
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