Spiced Roast Leg of Lamb

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READY IN: 4hrs
Recipe by threeovens

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 Nutrition

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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