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Moonstone Leg of Lamb Recipe

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This recipe for Moonstone Leg of Lamb, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 semi-boneless leg of Lamb ( 5-6 lbs) trimmed of excess fat.
1/4 cup Cuming seeds, lightly crushed
2 Tbsp. paprika
1/4 tsp. cayenne pepper
1/2 cup. olive oil
1 Tbsp. kosher salt

Directions:
Directions:
1.- In a small frying pan over medium heat, stir Cuming seeds just until fragrant, 1-2 minuets, add paprika and cayenne, stir until fragrant, about 1 minute. Transfer spices to a small bowl and mix in olive oil and salt. Stirring until salt is dissolved. 2.- Place lamb fat side down on rack set in large roasting pan. Pour about half of the olive oil mixture on top, rubbing it all over the meat. Turn lamb fat side up and repeat with remaining mixture. Add water to fill the bottom of the pan a scant 1/4 inch deep. 3.- Roast in a 450 for 20 minutes, then reduce heat to 350, and continue cooking, adding water if the pan dries out and basting the lamb with pan juices every 15 or 20 minutes, until thermometer inserted into thickest part of meat ( not touching bone) registers 140 for medium-rare, about 1 hour. Let lamb to rest loosely tented with foil for 15 minutes before carving, serve with pan juices spooned in top.

Number Of Servings:
Number Of Servings:
1 0 servings
Preparation Time:
Preparation Time:
10 min. Cook 1.20

 

 

 

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