COF­FEE AND CHILI LEG OF LAMB WITH CRAN­BERRY CHUT­NEY

Western Living - - FOOD / A VERY MODERN HOLIDAY -

When it comes to im­pres­sive cen­tre­pieces at a din­ner party, a whole leg of lamb is hard to beat. As a nod to tra­di­tion, it is served with a raw cran­berry chut­ney. This not too sweet yet re­fresh­ingly fruity ac­com­pa­ni­ment won­der­fully com­ple­ments the warm and earthy flavours of the lamb. To round out the meal, some sim­ple roasted root vegeta­bles would make a lovely pair­ing. Car­rots, parsnip, cel­ery root and kohlrabi are all great sea­sonal op­tions. 1 12- oz bag fresh cran­ber­ries 3 tan­ger­ines 6 tbsp gran­u­lated sugar ¼ cup minced shal­lot 2 tbsp chopped fresh mint leaves 1½ tsp minced fresh gin­ger 2 tbsp finely ground dark-roast cof­fee 2 tbsp an­cho chili pow­der 2 tbsp dark brown sugar 1 tbsp smoked pa­prika 1 tbsp kosher salt 1½ tsp ground cumin 4½ lbs bone-in leg of lamb, tied around

its width at 1-inch in­ter­vals 1 tbsp grape seed oil, plus ex­tra for

greas­ing bak­ing dish Start by mak­ing cran­berry chut­ney. Pulse cran­ber­ries in a food pro­ces­sor un­til coarsely chopped. Trans­fer to a large bowl. Finely grate 2 tsp of tan­ger­ine zest. Peel, seg­ment and coarsely chop tan­ger­ines and add to cran­ber­ries along with zest, sugar, shal­lot, mint and gin­ger. Stir to­gether un­til well com­bined. Cover and set aside at room tem­per­a­ture for at least 2 hours be­fore serv­ing. While chut­ney sits, make lamb. Start by com­bin­ing cof­fee, chili pow­der, brown sugar, pa­prika, salt and cumin in a bowl. Pre­heat oven to 350° F. Place leg of lamb in an oiled roast­ing pan be­fore rub­bing with 1 tbsp oil and mas­sag­ing spice mix­ture all over the meat. Let stand at room tem­per­a­ture for 30 min­utes. Roast lamb in mid­dle of pre­heated oven un­til an in­stant-read ther­mome­ter in­serted in the thick­est part of the leg reg­is­ters 135° F (about 1½ to 2 hours). Trans­fer roasted lamb leg to a cut­ting board and let rest, un­cov­ered, for 25 min­utes. Carve lamb and serve with raw cran­berry chut­ney. Serves 6 to 8.

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