Roast Lamb with Warming Spices– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Roast Lamb with Warming Spices (Raan Masaledaar)
HOT LUNCH RECIPE WAGON:Roast Lamb with Warming Spices
This dish of yogurt -marinated and roasted leg of lamb comes from the broder of northern India and Pakistan. It is a common delicacy in Northwest Frontier cuisine, where mutton is often used instead of lamb
1 leg of lamb on the bone weighing 3 pounds 5 ounces
½ teaspoon salt
2 -inch piece gingerroot, peeled and grated
1 onion, finely chopped
¼ plain yogurt, whisked
1 teaspoon garam masala
¼ cup vegetable oil
½ teaspoon chili powder
Prick
the flesh of the lamb all over with a skewer or sharp knife.
Put
the ginger, onion, yogurt, oil, garam masala, chili powder and salt in a large bowl and mix well.
Add
the lamb to the bowl and use your hands to smear the marinade all over the lamb, then cover and place in the refrigerator at least 1 hour, or overnight if time allows. Remove the lamb from the refrigerator 20 minutes before cooking.
Preheat the oven to 350 degrees F
Put
the lamb in a roasting pan, cover with foil, and roast 2 hours. Baste with the juices in the pan after 1 hour, then continue roasting the remaining 1 hour or until the flesh is tender when you pierce it with a fork.
Remove
the lamb from the oven and let rest, still covered with the foil, about 15 minutes before carving. Pack in a heated lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF