Sesame Crusted Lamb Leg With Artichoke Fenugreek Sauce

20 Min

GF

NF

Sesame Crusted Lamb Leg with Artichoke Fenugreek Sauce

Be sure to get a good cut of the lamb leg or else it may end up tough. And make sure the pieces are cut against the grain.

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Cook Time

30 Minutes

Serves

2

Directions

Step 1

Marinate the lamb in amchur, olive oil, garlic, cinnamon, and salt and set aside for 2 to 3 hours or overnight.

Step 2

To make the artichoke sauce, purée the drained artichoke heart, fresh fenugreek, ginger, serrano, cream, and salt. Add the butter and heat this sauce up gently just before serving.

Step 3

Preheat the oven to 350°F. To cook the lamb, heat 3 to 4 tablespoons of oil or ghee and sear the lamb pieces for 2 minutes on both sides. Remove and let them rest. Place in a 350°F oven for 3 to 4 minutes just before slicing and serving. Serve the sauce warm alongside.

Notes & Variations

This recipe can also be used with lamb chops.
Instead of sesame, try coating the chops in poppy seeds.
In the absence of fresh fenugreek, try using cilantro or oregano leaves.

Ingredients

Two 5 to 6-ounce pieces of lamb leg

2 teaspoons amchur powder

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/4 cup sesame seeds

ARTICHOKE FENUGREEK SAUCE:

1 canned artichoke heart, rinsed and drained

1 cup fresh fenugreek leaves

1 tablespoon fresh ginger, roughly chopped

1 small serrano chile

3/4 cup fresh heavy cream

1/2 teaspoon sea salt

2 tablespoons butter

Step 1

Marinate the lamb in amchur, olive oil, garlic, cinnamon, and salt and set aside for 2 to 3 hours or overnight.

Step 2

To make the artichoke sauce, purée the drained artichoke heart, fresh fenugreek, ginger, serrano, cream, and salt. Add the butter and heat this sauce up gently just before serving.

Step 3

Two 5 to 6-ounce pieces of lamb leg

2 teaspoons amchur powder

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/4 cup sesame seeds

ARTICHOKE FENUGREEK SAUCE:

1 canned artichoke heart, rinsed and drained

1 cup fresh fenugreek leaves

1 tablespoon fresh ginger, roughly chopped

1 small serrano chile

3/4 cup fresh heavy cream

1/2 teaspoon sea salt

2 tablespoons butter

Notes & Variations

This recipe can also be used with lamb chops.
Instead of sesame, try coating the chops in poppy seeds.
In the absence of fresh fenugreek, try using cilantro or oregano leaves.

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20 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

20 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

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