Name: Indian-Spiced Butterflied Leg of Lamb with Roasted Onion Relish
Yield: Serves 6 to 8
Cuisine: Southern Asia
Ingredients: 1 teaspoon orange- or rose-flower water (or half each); ¼ teaspoon ground cardamom; ¼ cup extra virgin green olive oil; 4 medium roasted onions, cooking juices saved; ½ cup Indian spice mix; 1 6-pound leg of lamb, butterflied; 1 small salt-preserved lemon; or lemon flesh and zest from 3 lemons, chopped; Salt; 1 tablespoon freshly squeezed lime juice; ½ cup chicken stock; ¼ cup olive oil; 12 mild (Moroccan) black olives, pitted, coarsely chopped; 1 tablespoon fresh rosemary leaves, finely chopped

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Timing mysteries and guesswork do not exist with this method of cooking a leg of lamb because, since the leg is opened, boned, and flattened out, you can see everything that is going on when it is cooking, and it cooks more or less evenly like a steak.

A 6-pound leg of lamb when butterflied gives you a nearly 4- to