Coriander Crusted Brined Roasted Lamb

Brined Lamb Roast with Bell Pepper Coulis Recipe

5 from 1 vote

Brining and then roasting lamb yields a super soft and tender meat. This roast leg of lamb is a perfect addition to your Passover or Easter table!

Prep Time4

Cook Time1

Total Time5

Course: Lamb

Cuisine: Continental

Servings: people

Calories: 347kcal

Ingredients

5 lbs. boneless leg of lamb
¼ cup salt
1/8 cup sugar
1 teaspoon cumin seeds
½ teaspoon fennel seed
1 teaspoon coarsely ground black pepper
5 crushed garlic cloves
7 allspice berry
1 inch sliced ginger
1 quartered lime
Crust Ingredients:
2 tablespoons coriander seed
1 tablespoon black peppercorns

Coulis Ingredients

2 bell peppers
2 garlic cloves
1 cup mint leaves
½ cup olive oil
salt and pepper to taste

Instructions

Remove most of the fat from the outside of the lamb.
To create the brine, heat 4 cups of water with the sugar and salt, until the sugar and salt dissolves.
Remove from heat and add 4 cups cold water.
Add cumin seed, fennel seed, black pepper, garlic, allspice berries, ginger and lime.
Add lamb, cover and place in the refrigerator for at least 4 hours and up to 2 days.
For the crust, combine coriander seed and peppercorns in a coffee/spice grinder. Grind to a coarse crumb.
Preheat oven to 450 F.
Remove the lamb from the brine and pat dry.
Brush the top with olive oil.
With your hands, pat the crust on the top of the lamb.
Place in a roasting pan and transfer to the oven.
Roast for 30 minutes. Reduce oven temperature to 375 F.
Roast for 30 additional minutes for a medium well roast.
Reduce cooking time if you prefer your roast more rare and add cooking time if you prefer a well done roast.
Leave to rest for at least 15 minutes before slicing.
Meanwhile, combine the bell peppers, garlic cloves and mint in a food processor to make the coulis.
With the processor running, slowly add the olive oil until well blended.
Add salt and pepper, as needed.
To serve, slice roast and serve with leftover coulis.

Notes

Depending on the size of your holiday party, you might have some leftover coriander crusted brined roasted lamb. Kept in an airtight container in the fridge it will keep well for up to 4 days. Leftover lamb is delicious to use in a number of easy and tasty dishes, like on salads and in sandwiches.

Nutrition

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