Kashmiri-style leg of lamb from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • stockholm28 on January 25, 2016

    Very good meal with minimal effort. Requires 24 hours of marinating. Used 2 1/2 boneless leg of lamb and reduced cooking time. This smelled fantastic while it was roasting.

  • DKennedy on February 12, 2014

    Kashmiri-style Leg of Lamb, p. 182 Made this along with new potatoes, sautéed green beans, store bought pakoras, basmati rice, and raita. Fantastic meal for very little effort. Used a 3 1/2 lb. boneless leg of lamb. Unclear if I was supposed to keep or discard the marinade. Also if I was supposed to dry off the meat and brown it before putting it in the oven. Plopped it into dutch oven with only the marinade that clung to the meat. Cooked for 30 minutes, covered, then cooked it at 350 for another 1.5 hours. As promised, the meat was meltingly tender. Added 4 new potatoes to the sauce about 1 hour into the cooking time. They were delicious served alongside the meat. Next time, will dry the meat, sear it on the stove top, then transfer to oven along with marinade and cook for 30 minutes at 450. Uncover, and continue cooking for 1.5 hours at 350, adding potatoes 1/2 way through.

  • chawkins on October 12, 2012

    This was delicious. I marinated the lamb for two days. The house was filled with the wonderful aroma of the spice rub while it was roasting. The meat was moist even though I overcooked it a little because I was out in the garden preparing for the predicted frost.

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