| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Home2 |
1 |
servings |
INGREDIENTS
| 3 |
ts |
Salt |
| 3 |
ts |
Garlic powder |
| 3 |
ts |
Paprika |
| 1 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Onion powder |
| 2 |
lb |
Boneless leg of lamb |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Grated ginger |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
c |
Peanut butter |
| 2 |
tb |
Orange juice |
| 1 |
c |
Coconut milk |
INSTRUCTIONS
RUB
Directions: Combine the ingredients for the rub and sprinkle the seasoning
onto the leg of lamb. Place the lamb in a shallow roasting pan and bake at
375 degrees for 45 minutes for medium rare (150F internal temperature).
Remove from oven and slice thinly. For the sauce, in a small sauce pot heat
the olive oil, onion, garlic, ginger, and red pepper flakes. Add the peanut
butter and orange juice and bring to a simmer. Finally, stir in the coconut
milk and cook until heated through. Serve as dipping sauce for the lamb.
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