Honey Roasted Boneless Leg of Lamb

SERVES 6

1 pound fresh spinach, chopped
½ pound button mushrooms, chopped
1 cup almonds, chopped
¼ cup cranberries, dried
1 cup fresh cilantro, chopped
1 tablespoon garam masala
Salt to taste
3 ½ pound leg of lamb, trimmed of visible fat,
de-boned and butterfl ied
¼ cup malt vinegar
2 tablespoons vegetable oil
1 teaspoon dark chili powder
1 cup sour cream
1 medium onion, minced
1 tablespoon garlic, minced
2 tablespoons melted honey,
plus extra for drizzle
1 teaspoon clarifi ed butter
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper

Mix together the chopped spinach, mushroom, almonds, cranberries, cilantro and garam masala. Make 2-inch long deep cuts, each about 2 inches apart, over the entire outside surface of the leg of lamb.

In a bowl, mix together the malt vinegar, oil, salt, and chili powder and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the spinach mixture on the entire inside sur-face. Then roll the lamb into a log. Tie the roll with a kitchen twine crosswise and lengthwise to secure it.

Mix together the sour cream, onion, garlic, honey, clarifi ed butter, coriander, cumin and cayenne pepper and rub well over the outside surface of the meat. Cover with plastic wrap and marinate in the refrigerator at 6 to 8 hours.

Preheat the oven to 400° F

Transfer the lamb to an ovenproof dish, along with its marinade and roast for 30 to 40 minutes.

Reduce the heat to 300° F and cook until the lamb is golden brown and tender, about 15 to 20 minutes. Remove the string from the roast, cut the lamb into 1-inch slices and serve hot, drizzled with honey.