Spicy Blackened Leg of Lamb with Fresh Mint Relish
Elevate your dinner experience with this Spicy Blackened Leg of Lamb, infused with a delightful blend of spices and served with a refreshing Mint Relish. This succulent leg of lamb is marinated to perfection, ensuring each bite is bursting with flavor. The blackened exterior provides a beautiful contrast to the tender interior, making it an impressive dish for any special occasion. Serve it with the homemade mint relish for an authentic taste that complements the meat beautifully. Perfect for gatherings, this recipe serves up to 12 people, allowing everyone to indulge in this mouthwatering delight.
12
Servings
417
Calories
13
Ingredients
Ingredients
Leg of lamb
6 lbs (whole)
Garlic
3-4 cloves (slivered)
Vinegar
1/3 cup (white or apple cider)
Ketchup
1/3 cup
Worcestershire sauce
1/3 cup
Water
1 cup
Mustard
1 teaspoon (Dijon or yellow)
Salt
1 teaspoon
Pepper
1 dash (black)
Chili sauce
3/4 cup
Currant jelly
1 cup
Butter
1/2 cup (unsalted)
Bottled mint sauce
2-3 tablespoons
Instructions
1
Preheat your oven to 300°F (150°C).
2
With a sharp knife, make small, random cuts in the surface of the leg of lamb, inserting garlic slivers into each cut.
3
In a large bowl, combine the vinegar, Worcestershire sauce, ketchup, water, mustard, salt, and pepper to create a marinade.
4
Place the marinated lamb in a large resealable bag or a baking dish, ensuring it's thoroughly coated. Marinate in the refrigerator for at least 6 to 8 hours, preferably overnight for enhanced flavors.
5
When ready to cook, place the marinated lamb in a roasting pan and bake uncovered for 40 minutes per pound, basting every 30 minutes with the marinade. Adjust cooking time for your desired doneness.
6
Once cooked, the lamb will have a dark, crusty appearance. Remove from the oven and let rest for 15 minutes before slicing.
7
Carefully remove any visible garlic slivers before serving.
8
To prepare the Mint Relish, combine mint sauce, chili sauce, currant jelly, and butter in a saucepan. Heat gently until melted and blended together.
9
Serve the sliced lamb warm, drizzled with the Mint Relish for a perfectly balanced meal.
Nutrition Information
23g
Fat
19g
Carbs
54g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Blackened Leg of Lamb?
It is a succulen t roast lamb dish infused with spice s and serve d with a ref r e s h i n g home m a d e mint rel i s h.
How many serv i n g s doe s th i s rec i p e mak e?
This rec i p e is des i g n e d to serv e up to 12 peo p l e.
What is the rec o m m e n d e d ov e n tem p e r a t u r e?
Pre h e a t you r ov e n to 300 deg r e e s F a h r e n h e i t (150 deg r e e s Cel s i u s).
How shou l d I pre p a r e the gar l i c for the lam b?
You shou l d sl i v e r 3 to 4 cl ov e s of gar l i c an d in s e r t th e m in t o sm a l l cu t s mad e on th e sur f a c e of th e lam b.
What in g r e d i e n t s ar e in th e mar i n a d e?
The mar i n a d e com b i n e s vin e g a r, Wor c e s t e r s h i r e sau c e, ket c h u p, wat e r, mus t a r d, sal t, an d pep p e r.
How lon g shou l d th e lam b mar i n a t e?
Mar i n a t e in th e ref r i g e r a t o r fo r at lea s t 6 to 8 hou r s, or pre f e r a b l y ov e r n i g h t.
How lon g do I coo k th e lam b?
Bak e th e lam b un c o v e r e d fo r 40 min u t e s pe r pou n d.
How of t e n shou l d I bas t e th e mea t?
You shou l d bas t e th e lam b wit h th e mar i n a d e ev e r y 30 min u t e s wh i l e it is in th e ov e n.
What is th e pro p e r wei g h t fo r th e leg of lam b?
This rec i p e us e s a 6-p ou n d wh o l e leg of lam b.
Do I nee d to res t th e mea t af t e r coo k i n g?
Ye s, let th e lam b res t fo r 15 min u t e s bef o r e sl i c i n g to ret a i n it s jui c e s.
Shou l d I rem o v e th e gar l i c?
Ye s, car e f u l l y rem o v e an y vis i b l e gar l i c sl i v e r s af t e r coo k i n g an d bef o r e ser v i n g.
What in g r e d i e n t s ar e in th e Min t Rel i s h?
The rel i s h is mad e fr o m min t sau c e, ch i l i sau c e, cur r a n t jel l y, an d but t e r.
How do I mak e th e rel i s h?
Com b i n e th e rel i s h in g r e d i e n t s in a sau c e p a n an d hea t gen t l y un t i l mel t e d an d bl e n d e d.
What is th e cal o r i e cou n t pe r ser v i n g?
Ea c h ser v i n g con t a i n s ap p r o x i m a t e l y 417 cal o r i e s.
How muc h pro t e i n is in on e ser v i n g?
The r e ar e 54 gr a m s of pro t e i n pe r ser v i n g.
What is th e fa t con t e n t of th i s rec i p e?
The r e ar e 23 gr a m s of fa t pe r ser v i n g.
How muc h car b o h y d r a t e is in ea c h ser v i n g?
The r e ar e 19 gr a m s of car b o h y d r a t e s pe r ser v i n g.
What kin d of vin e g a r shou l d I us e?
You can us e ei t h e r wh i t e vin e g a r or ap p l e ci d e r vin e g a r.
What typ e of mus t a r d is req u i r e d?
The rec i p e sug g e s t s us i n g ei t h e r Dij o n or yel l o w mus t a r d.
Can I us e un s a l t e d but t e r?
Ye s, th e rec i p e sp e c i f i c a l l y cal l s fo r 1/2 cu p of un s a l t e d but t e r.
What is th e pur p o s e of th e cur r a n t jel l y?
It pro v i d e s a sw e e t bal a n c e to th e sav o r y an d sp i c y fl a v o r s in th e min t rel i s h.
Is th i s dis h sui t a b l e fo r hol i d a y s?
Ye s, it is id e a l fo r hol i d a y mea l s an d sp e c i a l oc c a s i o n s due to it s im p r e s s i v e pre s e n t a t i o n.
How doe s th e lam b loo k wh e n don e?
It shou l d hav e a dar k, cr u s t y, bl a c k e n e d ap p e a r a n c e on th e ou t s i d e.
What kin d of min t sau c e shou l d I buy?
The rec i p e us e s 2 to 3 tab l e s p oo n s of st a n d a r d bot t l e d min t sau c e.
Can I coo k th i s on a gr i l l?
Wh i l e th e in s t r u c t i o n s ar e fo r roa s t i n g, it is tag g e d as a gr i l l e d st y l e mea t.
Is th e lam b sp i c y?
Ye s, it is des c r i b e d as hav i n g a sp i c y bl e n d of sp i c e s in th e mar i n a d e an d rel i s h.
What tex t ur e shou l d I ex p e c t?
You can ex p e c t a con t r a s t bet w e e n a cr u s t y bl a c k e n e d ex t e r i o r an d a ten d e r, suc c ul e n t in t e r i o r.
Shou l d I cov e r th e lam b wit h foi l?
No, th e lam b shou l d be bak e d un c o v e r e d to ac h i e v e th e bl a c k e n e d cr u s t.
How shou l d I ser v e th e fin i s h e d dis h?
Ser v e th e lam b war m an d sl i c e d, dr i z z l e d wit h th e pre p a r e d min t rel i s h.
Is th e r e an y sug a r or fib e r in th i s rec i p e?
The dat a fo r sug a r an d fib e r is no t pro v i d e d in th e nut r i t i o n a l in f o r m a t i o n.