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Wednesday, August 24, 2011

Curried Leg of Lamb Pot Roast



Made this for dinner today: boneless leg of lamb dry-rubbed with curry spice, salt, pepper, then browned in a little bit of grape seed oil and popped in the oven to roast with 1 1/2 cup of beef broth and a splash of red wine; onions, garlic, leeks, carrots and chayotes. I roasted mine for around 1 hour at 420 F but follow the packaging on your leg to see what it suggests for cooking time. Served simply over hot rice with generous scoops of the au jus and veggies. It would be great with rustic mashed potatoes as well! My dad loved it (he had three huge slices of the lamb, yikes!).
If you do not have time to wait an hour and want to eat it as soon as you're off work/school/whatever you do, then just pop everything in a slow cooker before you leave (cut things up and season the night before). The meat will be extra tender and you could serve it in anyway you see fit (as a sandwich, on rice, on potatoes, with quinoa etc.)!
Happy eating!!


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