Curry Leaf Roasted Leg of Lamb

By Heather Carlucci-Rodriguez

2 cups fresh curry leaves
2 cups grated unsweetened coconut
50 grams dried chilies
2 teaspoons white grain dal
2 teaspoons raw rice
2 teaspoons coriander seeds
1/8 teaspoons dried methi (fenugreek leaves)
2 tablespoons tamarind pulp
¼ cup finely chopped garlic
¼ cup finely grated ginger

1. Preheat oven to 450 degrees. Pierce holes in lamb with paring knife. Rub lamb with oil and kosher salt thoroughly. Toast curry leaves, coconut, chilis, dal, rice and coriander seeds separately—just until aromatic.

2. In a blender, combine toasted ingredients with garlic and ginger. Blend with ½ cup-1 cup of water until it makes a think paste.Rub lamb with curry leaf mixture, making sure you fill the holes made with the paring knife, as well as the inside of the leg. Spread any extra mixture over the top of the leg. This will make a wonder crust while roasting.

3. Place lamb, fat side up, on a rack in a roasting pan. Roast for 30 minutes to the pound. Internal temperature should come to 160-165 degrees for slightly rare, 175-180 degrees for medium.

Lassi serves this dish with Sarson Ka Saag, buttery mustard greens.