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Roast Leg of Lamb with Chile-Garlic Sauce
Ingredients
- 1 (1-lb) boneless leg of lamb, trimmed
- 3/4 tsp and 1/8 tsp salt, divided
- 1/2 tsp ground black pepper
- Cooking spray
- 1 tbsp sambal oelek (ground fresh chile paste)
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 3 garlic cloves, minced
- 2 tbsp olive oil
Instructions
- Preheat oven to 425 degrees.
- To prepare lamb, sprinkle evenly wth 3/4 tsp salt and pepper. Place lamb on a broiler pan coated with cooking spray and bake at 425 for 20 minutes or until a thermometer reads 120 degrees in the thickest part of the meat. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.
- To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.