Massaman-Marinated Roasted Leg of Lamb
Published and copyrighted by shesimmers.com
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.