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.
Serves 2
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 pepper
3/4 cup fresh heavy cream
1/2 teaspoon sea salt
2 tablespoons butter
instructions
Marinate the lamb in amchur, olive oil, garlic, cinnamon, and salt and set aside for 2 to 3 hours or overnight.
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.
Preheat the oven to 350°F. To cook the lamb, heat up 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.
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