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Thai Leg of Lamb

  • 8servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cloves garlic, peeled

  2. 1 inch piece of ginger, peeled

  3. 1 tablespoon fish sauce (15 ml)

  4. juice of 2 limes

  5. zest of 2 limes

  6. 2 Thai chiles, or to taste

  7. handful of fresh coriander, chopped

  8. handful mint, chopped

  9. handful basil, chopped

  10. 7 kaffir lime leaves, minced

  11. 1 1 stalk stalk lemongrass, minced or grated

  12. 2 tablespoons vegetable oil (30 ml)

  13. 1 leg of lamb, bone in (about 5 to 6 lbs or 2 1/2 kg)

  14. Coarse salt and freshly cracked black pepper

  15. 1/4 cup olive oil

  16. 3 cloves garlic, minced

  17. 1 bulb fennel, quartered

  18. 1 small red onion, peeled, quartered

  19. 1 parsnip, peeled cut into 1-inch pieces

  20. 1 small butternut squash, peeled and cut 1-inch pieces

  21. 1 medium carrot, peeled and cut into 1-inch pieces

  22. 1 small celery root, peeled and cut into 1-inch pieces

  23. 1 tablespoon chopped coriander (20 ml)

  24. 1 tablespoon chopped parsley (20 ml)

  25. Coarse salt and freshly crack black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F.

  2. Combine the garlic, ginger, fish sauce, lime zest, lime juice, chillies, fresh coriander, mint, basil, kaffir lime, lemongrass, vegetable oil in a blender or food processor. Pulse until smooth.

  3. Cut small incisions into the meat. Rub herb mixture all over the lamb, making sure to fill the incisions with some of the herb mixture. Season the lamb with salt and pepper. Transfer lamb to a roasting pan. Roast for 1½ hours or until internal temperature reaches 155 to 160 degrees F. for medium done. Cover loosely in foil and let rest for 15 minutes before slicing. Serve lamb with roasted vegetables on a platter.

  4. Preheat oven to 375 degrees F.

  5. Toss fennel, red onion, parsnips, squash, carrot and celery root with oil and garlic. Season the vegetables with salt and pepper. Transfer to a large baking sheet. Roast until vegetables are tender and golden brown, about 45 minutes to 60 minutes, stirring and turning vegetables occasionally. Sprinkle the coriander and parsley over the vegetables. Serve the vegetables with lamb on a platter.

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