Massaman-Marinated Roasted Leg of Lamb

(Serves 10)

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3.5 lbs boneless leg of lamb, butterflied

2 ounces massaman curry paste

2 tablespoons prepared tamarind pulp

1/2 cup yogurt

2 teaspoons salt

1/2 tablespoon ground turmeric

1 tablespoon ground coriander

2 teaspoons ground cardamom

In a large bowl, mix everything together. Make sure the marinade goes into all the nooks and crannies of the lamb. Cover and refrigerate for at least 5 hours up to overnight.

Preheat the oven to 400°F.

Truss the leg of lamb with kitchen strings. Place it in a roasting pan.

Bake the lamb, uncovered, for 20 minutes. Flip it over and continue to bake for another 20 minutes.

Take the lamb's internal temperature with a probing thermometer. The middle part of the lamb should be around 120°F to 125°F (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done.

Once the desired doneness is achieved, take the lamb out of the oven. Cover it with a piece of aluminum foil, and let it rest for 20 minutes.

Carve and serve along with pan juices.