ROAST LEG OF LAMB WITH SPICY YOGURT CRUST
1 whole leg of lamb (you could use the shank end for a smaller crowd)
2 cups beef broth
¼ cup minced shallots
Yogurt Spice Mix
8 cloves garlic, finely minced
2 tsps each of ground paprika and cumin
1 tsp each of ground turmeric, coriander, cumin, ginger
½ tsp ground cardamom
½ tsp saffron threads, crumbled (optional)
½ cup finely minced cilantro
½ cup finely minced mint leaves
Juice of one lemon
Grated rind of one lemon
2 cups plain yogurt
1 tsp ground black pepper
Salt to taste
Preheat oven to 400F
Combine all ingredients for the yogurt spice mix in a bowl and mix well. Place lamb in a shallow baking dish and spread yogurt mixture over top. Chill for 2-3 hours or overnight.
Place lamb on a wire rack in a baking dish. Add beef broth and minced shallots and bake uncovered for about 1 hour.
Reduce heat to 300F and roast for another 30-45 minutes for medium rare (Internal temperature of 140F) or approximately another hour for medium (internal temperature of 160F)
Remove from oven and let stand 15-20 minutes before carving.
CARVING A LEG OF LAMB:
Steady the leg by holding the shank bone firmly in one hand (wrap a towel around your hand) .Cut a thin slice from along the narrow edge closest to the bone to allow the lamb to lie flat. Starting at the shank end slice the lamb from the top perpendicular through to the bone. Every 3-4 slices back up and sever them from the bone by cutting under them following the top of the leg bone. Remove to a platter and continue carving. As you proceed you may need to rotate the leg slightly for ease of handling.