Roast Lamb with Oaxacan Herb Sauce

Ingredients

In this adaptation, we infuse the traditional British Roast Lamb with the vibrant flavors of Oaxacan cuisine. The original dish typically features a mint sauce, but we replace it with a zesty Oaxacan herb sauce made with fresh mint, cilantro, lime juice, and jalapeno. Additionally, we incorporate Oaxacan spices such as cumin, coriander, and smoked paprika to enhance the flavor profile of the lamb. We alse have the original recipe for Roast Lamb with Mint Sauce, so you can check it out.

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons coriander powder 2 tablespoons coriander powder
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• For the Oaxacan Herb Sauce: For the Oaxacan Herb Sauce:
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• Juice of 2 limes Juice of 2 limes
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 52g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the cumin powder, coriander powder, smoked paprika, minced garlic, olive oil, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the leg of lamb, ensuring it is evenly coated.
4. 4.
   Place the lamb on a roasting rack in a roasting pan and roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
5. 5.
   While the lamb is roasting, prepare the Oaxacan Herb Sauce. In a blender or food processor, combine the mint leaves, cilantro leaves, lime juice, minced jalapeno, and salt. Blend until smooth.
6. 6.
   Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 15 minutes before carving.
7. 7.
   Serve the roast lamb with the Oaxacan Herb Sauce on the side.

Treat your ingredients with care...

• Mint leaves — Ensure the mint leaves are fresh and vibrant green for the best flavor.
• Cilantro leaves — Rinse the cilantro leaves thoroughly and pat them dry before using.
• Lime juice — Use freshly squeezed lime juice for a bright and tangy flavor.
• Jalapeno pepper — Adjust the amount of jalapeno according to your desired level of spiciness.
• Leg of lamb — Choose a high-quality leg of lamb for the best results, preferably from a trusted butcher.

Tips & Tricks

• For a smokier flavor, you can add a pinch of chipotle powder to the marinade.
• If you prefer a milder sauce, remove the seeds from the jalapeno before mincing.
• Letting the lamb rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the lamb with roasted potatoes and a side of grilled vegetables for a complete meal.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Carve the roast lamb into thin slices and arrange them on a platter. Drizzle the Oaxacan Herb Sauce over the lamb or serve it on the side for guests to add as desired. Garnish with fresh mint leaves and cilantro sprigs for an elegant presentation.

Presentation advice

To create an eye-catching presentation, place the carved lamb slices on a bed of fresh lettuce leaves. Surround the lamb with colorful roasted vegetables, such as bell peppers and zucchini. Drizzle the Oaxacan Herb Sauce over the lamb and vegetables, and sprinkle some chopped cilantro on top for a pop of color.