Soma Sengupta Easter Recipes Spicy Roast Lamb With Classic Indi

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SOMA SENGUPTA EASTER RECIPES: SPICY ROAST LAMB WITH CLASSIC INDI



Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi image

This is not your grandmother's traditional Easter lamb, which of course can be so wonderfully satisfying. But if you want to spike the lamb a bit, this is the recipe for you. The lamb, pink, juiscy and tender, is redolent of wonderfully spicy aromas. The jus is scented by the whole green chilis, but retains its essential lamby flavor. & the mint sauce provides the kick & freshness that elevates this dish from the ordinary. Enjoy, & happy Easter!

Provided by Soma Sengupta

Categories     Lamb/Sheep

Time 1h25m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 19

1 tablespoon chili powder or 1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon jeera powder (ground cumin)
1 tablespoon sweet paprika or 1 tablespoon hot paprika
1 tablespoon red pepper flakes
2 teaspoons ground cinnamon
6 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon honey
2 tablespoons coarse sea salt
1 leg of lamb, bone in, 8-to-10-pound
1 cup dry red wine or 1 cup lamb stock
5 -6 fresh green chilies
2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, finelygrated
1 tablespoon garlic, chopped
1 tablespoon green chili pepper, chopped
1/4 cup lemon juice

Steps:

  • Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
  • The next day about an hour before cooking, remove lamb from refrigerator and let stand.
  • Pre-heat oven to 350 degrees F.
  • Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
  • For mint sauce: Blend all ingredients in a blender until semi-smooth.
  • For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.

Nutrition Facts : Calories 161.4, Fat 11.2, SaturatedFat 1.5, Sodium 1772.1, Carbohydrate 10.6, Fiber 2.8, Sugar 4.4, Protein 1.9

ROASTED EASTER LAMB



Roasted Easter Lamb image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 7

1/2 lamb, about 10 to 15 pounds
1/2 cup white wine vinegar
1/2 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon salt
1/2 tablespoon pepper
Chopped parsley, for garnish

Steps:

  • Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.

GLAZED ROAST LAMB



Glazed Roast Lamb image

My grandmother always makes it for Passover seder. I imagine it would work very well for Easter as well. She clipped the recipe out of some newspaper a decade ago or so. You can used dried herbs if you use 1/3 the amounts of herbs, but it isn't as good.

Provided by helowy

Categories     Lamb/Sheep

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons chopped onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon grated lemon peel
1 large garlic clove, minced
1/2 teaspoon salt
1/2 cup honey
2 tablespoons lemon juice
1 (3 -4 lb) lean boneless leg of lamb, well trimmed
salt and pepper

Steps:

  • Preheat oven to 350°F; oil roasting pan.
  • Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well.
  • In a separate bowl, combine honey and lemon juice.
  • Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
  • Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings.
  • Let roast stand for 5 to 10 minutes before carving.
  • Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.

Nutrition Facts : Calories 303.7, Fat 9.7, SaturatedFat 4, Cholesterol 107.2, Sodium 283.1, Carbohydrate 18.6, Fiber 0.3, Sugar 17.6, Protein 35.1

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS



Slow-Roast Spiced Lamb Shoulder with Sumac Onions image

At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Categories     Bon Appétit     Dinner     Lamb     Spice     Coriander     Cinnamon     Cardamom     Lemon Juice     Mint     Parsley     Roast     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 16

1 (6-7-lb.) bone-in lamb shoulder
2 Tbsp. black peppercorns
2 Tbsp. coriander seeds
2 Tbsp. paprika
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1 large red onion, thinly sliced
3 Tbsp. fresh lemon juice
2 tsp. sumac
1/2 cup mint leaves
1/2 cup parsley leaves with tender stems
Kosher salt, freshly ground pepper
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
  • Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
  • Let lamb sit out on counter at room temperature 1 hour before roasting.
  • Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
  • Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
  • Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

ROAST LAMB FOR EASTER RECIPE BY TASTY



Roast Lamb For Easter Recipe by Tasty image

Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread

Provided by Tasty

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

Steps:

  • Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
  • Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
  • Roll up and securely tie the leg of lamb together with kitchen twine.
  • In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
  • Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
  • Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
  • Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
  • Serve with the roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram

MEDITERRANEAN ROAST LAMB



Mediterranean Roast Lamb image

Make and share this Mediterranean Roast Lamb recipe from Food.com.

Provided by Bergy

Categories     Lamb/Sheep

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/3 cup canned black olives, chopped
4 cloves garlic
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons lite olive oil (or virgin)
3 1/2 lbs leg of lamb, bone in

Steps:

  • Preheat the oven to 350F, lightly oil a shallow roasting pan.
  • In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
  • Blend until almost pureed.
  • Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
  • Let it rest for 10 minutes before carving.

SABUT RAAN (ROAST LEG OF LAMB)



Sabut Raan (Roast Leg of Lamb) image

This recipe for a whole roasted leg of lamb comes from the cookbook author Sameen Rushdie, who wrote "Indian Cookery," the classic published in Great Britain in 1988. On Sundays, after a matinee at the Metro Cub Club in Bombay, the Rushdie family often sat down to a special lunch of roast lamb. In this version, the yogurt marinade turns into a rich sauce as it mixes with the braising liquid in the oven. Ms. Rushdie still turns to the dish as the centerpiece of a dinner party, because it can be set up ahead of time and cooked in the oven. The leg is trimmed of all fat, so it's important to keep it moist: For the first couple of hours of cooking, keep it covered, with some water in the pan, then uncover and let the surface brown a little at the end.

Provided by Tejal Rao

Categories     dinner, lunch, meat, roasts, main course

Time 2h45m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon poppy seeds
1 teaspoon coriander seeds
10 cloves
15 black peppercorns
1 cinnamon stick
2 cardamom pods
1 bay leaf
6 garlic cloves, peeled
3 inches ginger, peeled
2 teaspoons salt
8 ounces full-fat yogurt (1 cup)
1 leg of lamb (4 pounds), bone-in, all fat trimmed
1 large white onion, roughly chopped
4 tablespoons clarified butter
1/2 cup fried onions, for garnish
1/2 cup roughly chopped cilantro, for garnish
1/2 lemon cut into thin slices, for garnish

Steps:

  • In a small, dry saucepan over low heat, toast poppy seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamom and bay leaf until they release their aromas. Use a mortar and pestle or spice grinder to process into a rough powder. Add garlic, ginger and salt and grind into a smooth paste. In a small bowl, mix with yogurt.
  • Prick deep holes all over the lamb, or make gashes with a knife, then rub marinade all over meat and transfer to a roasting pan. Refrigerate for at least 2 hours, or as long as overnight.
  • Heat oven to 350 degrees. In a saucepan over medium to low heat, heat butter and sauté chopped onion until light golden. Set aside.
  • Add 1 cup water to the roasting pan with the lamb, cover tightly with foil and bake for 45 minutes. Gently flip the lamb over and bake for another 45 minutes. Flip the lamb again, pour the onions and clarified butter over the lamb and roast uncovered for about 1 hour, until the meat is tender, cooked through and lightly browned on the surface. If the pan starts to get dry at any time, add 1/2 cup water to it. When ready to serve, garnish the lamb with the fried onions, cilantro and lemon slices.

HEALTHY EASTER LAMB



Healthy Easter lamb image

Try a lighter take on roast lamb with this healthy Easter centrepiece. A trimmed leg of lamb is served with vibrant spring vegetables tossed in herbs and lemon

Provided by Anna Glover

Categories     Main course

Time 1h25m

Yield Serves 8 -10

Number Of Ingredients 12

2 onions , peeled and thickly sliced
2 large carrots , thickly sliced
boneless leg of lamb (around 1.5kg), trimmed of excess fat
4 garlic cloves , sliced
3 rosemary sprigs , leaves picked
2 tbsp olive oil
800g baby carrots , peeled
500g frozen broad beans
600g frozen peas
small bunch mint , finely chopped
small bunch parsley , finely chopped
1 lemon , zested and juiced

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the onions and sliced carrots in a large roasting tray. Remove any string from the lamb and put it on top of the veg, skin-side up. Pierce the lamb with the tip of a knife to make small pockets in the meat, add garlic slices and a few rosemary leaves to the holes. Rub the lamb with 1 tbsp olive oil and season. Pour 100ml water into the tray.
  • Roast uncovered for 45 minutes at the top of the oven. Check the internal temperature, it should read 60C for medium (pink). Cook for another 15 minutes for well done. Rest the meat under foil for 10 mins while you cook the veg.
  • Bring a large pan of salted water to the boil. Add the carrots, and cook for 8 minutes until tender, adding the peas and beans for the last 2 minutes. Drain the veg and toss with 1 tbsp oil, chopped herbs, lemon zest and juice. Season to taste.
  • Carve the lamb into thin slices. Spread the veg onto a large warmed serving platter and arrange the meat in the middle.

Nutrition Facts : Calories 439 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 49 grams protein, Sodium 0.37 milligram of sodium

ROAST LAMB



Roast Lamb image

We had this for Easter and it was so tender and good! If following the WW flex plan this is only 4 points per serving and is also a Core food. Recipe source: WW Magazine (March 2008)

Provided by ellie_

Categories     Lamb/Sheep

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

1 red onion, sliced
2 teaspoons olive oil
1 tablespoon olive oil
4 garlic cloves, peeled
6 sprigs fresh parsley
6 sprigs fresh rosemary
1 tablespoon fresh rosemary, chopped
6 sprigs fresh thyme
1 tablespoon fresh thyme, chopped
1 (7 lb) leg of lamb, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
6 potatoes, peeled (optional)

Steps:

  • Preheat oven to 450-degrees F.
  • In a large roasting pan combine the red onion, 2 teaspoons oil and garlic in the center of the pan. Place parsley sprigs, rosemary sprigs, and thyme sprigs on top of the onion mixture.
  • Place lamb on top of herbs and drizzle with remaining oil (1 tablespoon). I also placed 6 peeled potatoes around lamb (not in original directions).
  • Sprinkle lamb with salt, pepper and chopped herbs.
  • Roast for 15 minutes.
  • Reduce oven to 350-degrees F. and roast until meat is done (for medium rare meat thermometer inserted into lamb reads 145-degrees F.) about 75 - 90 minutes.
  • Transfer lamb to a cutting board and cover loosely with foil for about 15 minutes before slicing. The easy way for me to slice lamb is to hold the leg bone vertically and slice the meat vertically.

Nutrition Facts : Calories 554.3, Fat 37.6, SaturatedFat 15.6, Cholesterol 177.3, Sodium 248.6, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 49.4

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