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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done. Ingredients:
4 lbs leg of lamb |
4 garlic cloves, crushed |
1 teaspoon ground cumin |
2 teaspoons ground annatto seed or 2 teaspoons ground turmeric |
2 tablespoons sweet paprika |
1 teaspoon dried oregano |
3 tablespoons olive oil |
3 red peppers, cored seeded and sliced thick |
1 (14 ounce) can black-eyed peas, rinsed and drained |
7 tablespoons dry white wine |
kosher salt & freshly ground black pepper |
cooked white rice or prepared polenta, for serving |
Directions:
1. Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
2. Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
3. Preheat oven to 350 degrees F.
4. Place lamb in a roasting pan and surround with the peppers and black eyed peas.
5. Pour in the wine, drizzle with remaining oil, and season with salt.
6. Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
7. Let lamb rest for 15 minutes before serving.
8. Serve with cooked rice or polenta.
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