Roast Leg of Lamb with Chiles and Garlic

From: (Stephanie da Silva)
Date: Thu, 16 Sep 1993 22:47:55 GMT

From The Best of Food and Wine

12 garlic cloves, peeled
4 jalapeno peppers, seeded and coarsely chopped
1/2 cup fresh lemon juice
4 teaspoons Dijon-style mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
8 or 9 pound leg of lamb, trimmed of fat
2 tablespoons dried dill seed

In a food processor, combine the garlic, jalapenos, lemon juice, mustard,
salt and black pepper; process just until the garlic and chiles are well

Place the lamb in a roasting pan and rub all over with the seasoning
mixture.  Sprinkle the dill over the lamb, cover and refrigeratoe for at
least 2 hours or overnight.  Remove the lamb from the refrigerator about
1 hour before roasting.

Preheat the oven to 400F.  Roast the lamb for 30 minutes.  Reduce the heat
to 350F and roast for 2 hours longer.  Let the lamb rest for at least 20
minutes before carving.  Serve cold or at room temperature.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.