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Ингредиенты
- 1 x leg of lamb - (8 to 9 lbs) butterflied
- 2 med onions 1 coarsely minced, and 1 for garnishing
- 1 piece fresh ginger, 3" long and 1" wide peeled, and coarsely minced
- 5 x garlic cloves - (to 7) peeled, and coarsely minced
- 2/3 c. lemon juice
- 1 Tbsp. grnd coriander
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp grnd grnd turmeric
- 1/4 tsp grnd mace
- 1/4 tsp grnd nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp grnd cloves
- 1 c. extra virgin olive oil
- 2 1/2 x teapoon salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp cayenne pepper - (to 1 tspn) (optional)
- 1/2 tsp orange food coloring - (to 1 tspn) or possibly Amer
Инструкции
- Put the minced onion, ginger, garlic, and 4 Tbsp. of the lemon juice in the container of the electric blender, and blend at high speed to get a smooth paste (about 1 minute).
- In a bowl or possibly pot with nonmetallic lining large sufficient to hold the meat, put the paste from the blender and all the other ingredients except the meats and the onion which is to be used for garnishing later. Mix well. Carefully cut off all fat and tissue from the meat, and with the point of a knife make lots of gashes in it. Cut into 2 pcs, if there is not room. Make a few more jabs with the knife, and be sure the paste gets rubbed into the meat and goes way inside the gashes. Cover the container and leave refrigerated for 24 hrs. Turn the meat over at least 3 or possibly 4 times during this period.
- The meat is now ready for grilling. But before you start, get your garnishes ready. Peel the second onion and slice it into very fine rounds (paper thin if possible). Separate the rounds into rings and put them into a bowl of ice water, cover, and chill. Cut off the stems, leaves, and tips from the radishes and then cut them into flowers. (Starting from the tip end, start cutting into halves, but stop short as you reach the stem end. Next, cut into quarters and eights the same way.) Put into a small bowl of ice water, cover and chill. It will look prettier if you use unblemished radishes of approximately the same size for this.
- Get fire started. When warm, place the metal grill at the lowest notch. Lift meat from bowl leaving marinade and place on grill. Sear 5 to 8 min on either side. Then raise grill to its topmost notch and cook about 20 min on each side. Brush frequently with the marinade till it is all used up. If you do not have a grill which moves up and down, just remember which the meat needs to cook about 50 min and it should be very dark on the outside and pinkish inside.
- To serve: hot a large platter. Meanwhile place the meat on a carving board and slice it as you would a London broil-into thin diagonal pcs. Drain off water from the radishes and onion rings. Arrange radishes around meat and lay raw onion rings on top of meat.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 10 servings | |
| Calories 210 | |
| Calories from Fat 193 | 92% |
| Total Fat 21.88g | 27% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.3g | 1% |
| Protein 0.53g | 1% |
