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Beet-Rubbed Leg of Lamb with Spiced Beet-Apple Chutney

I wanted to have Jake grill lamb lollipops to serve with my Spiced Beet-Apple Chutney, but the weather was not cooperating and my husband flat out said, "nope, I am not grilling in the rain." On to Plan B: a roasted leg of lamb, rubbed with a minced garlic-shredded beet-oregano-ancho chil powder mixture.

I rubbed the leg of lamb with the mix above and let it marinate for four hours in the refrigerator.  Then I let it come to room temperature while I heated the oven. 

Never having roasted a leg of lamb, I did some reading and decided to try the sear-slow roast method.  So it went into the oven at 450 degrees for 30 minutes.  Then I reduced the heat to 350 degrees and cooked it for an additional 15 minutes per pound.  It was a four pound roast, so it was another hour or so.

Then I pulled it out of the oven and let it rest before carving.  I served it sliced with sauteed beet greens and the chutney.

Hunk of Meat Mondays

Comments

  1. This looks fantastic! Can't wait to try it on some lamb I have in the freezer. Thanks for linking up to HOMM!

    ReplyDelete
  2. Wow... I love lamb but either usually use orange juice marinade, or mint jelly. What a great idea, thanks!

    ReplyDelete

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