Friday, January 10, 2014
YUCATECAN STYLE ..FRAGRANT AND FRUITED STUFFED LEG OF LAMB
YUCATECAN ROASTED LEG OF LAMB
This is a great and easy recipe and may be used with breast of lamb or veal or loin of pork.
1/2 tsp chili powder
1/4 tsp ground cinnamon
1/2 tsp coarse ground black pepper
2 tsp sea salt
Mix well together & set aside
6 pound leg of lamb, boned and fat trimmed (butterflied)
2 tbsp grated orange
1/2 cup fresh orange juice
1/4 cup grated lemon
1 cup breadcrumbs ( preferred cornbread)
1 medium onion minced (1/2 cup)..may use scallions
Rub the spice mix all over the inside and outside of the lamb.
Mix the peels, breadcrumbs, juice and onion together well, then spread the mix evenly over the inside of the lamb.
Reshape the leg and tie well with kitchen string.
Place on a roasting rack over a pan with 1 inch stock or water, and tent the pan with foil.
Roast in 350F oven for 1 1/2 - 2 hours (allow 20* mins per pound)
for last 30 mins remove foil and let water evaporate.
let stand 20 mins before carving..slice thinly
* for thinner cuts of meat like breast of veal or lamb allow 15 mins per pound.