Sesame Crusted Lamb Leg With Artichoke Fenugreek Sauce
20 Min

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



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.

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


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.
20 Min

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