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Caribbean Lamb (2)

lamb

1 leg of lamb (3 1/2 pounds); trimmed
1 onion; chopped
1 1/2 cups chicken stock
2 tablespoons cornstarch
1/4 teaspoon (each) salt and pepper
2 tablespoons vegetable oil
1 tablespoon grated gingerroot
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper

In small bowl, stir together oil, ginger, cumin, salt, pepper, coriander, turmeric and cayenne pepper; brush evenly over lamb. Place lamb on greased rack in roasting pan; insert meat thermometer in thickest part. Roast in 350°F oven for about 1 hour and 45 minutes or until 160°F for medium-rare. Transfer to platter; tent with foil and let stand for 15 minutes while making gravy. Skim fat from pan. Add onion to pan; cook for 5 minutes. Pour in stock; bring to boil, scraping up brown bits. Mix cornstarch with 2 tablespoons water; stir into pan. Add salt and pepper. Cook, stirring, until thickened. Strain if desired. Place lamb on carving board with meatier portion facing up. Grip shank end firmly with towel. Cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut slices off along bone. Turn lamb so remaining meaty portion faces up. Carve as first side.

Contributor: Canadian Living - April, 1999

Yield: 6 servings
N202^02030,N202^02030

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