Cajun Spice Roast LambCourse: MeatCuisine: SouthernDifficulty: Easy
A number of years ago I was the executive chef for a local farm that had hired me to showcase their delicious naturally raised lamb and beef. It was a wonderful experience and the quality of hand raised , pastured animals that were fed on naturally fermented hay and grass added an amazing flavour and texture to the end product. The following recipe is one I introduced to patrons who would visit the shop and compliments us with rave reviews.
1 to 2 lb butterfly or bone in leg of lamb
1/4 cup lemon juice
3 tbsp honey
1/4 cup Slap Ya Mama Cajun Spice Blend or Seika’s Cajun Spice Blend
4 large carrots peeled and halved lengthwise
1/2 cup of water
- Place lamb onto large plate or platter, set aside.
- In a small bowl combine lemon juice and honey until blended.
- Massage mixture into lamb gently and place lamb into a large ziplock bag and refrigerate overnight or up to 24 hours. After time in refrigerator, remove and drain off any liquid.
- Preheat oven to 450 F.
- Remove lamb from bag, place onto a platter to rest at room temperature for 20 minutes.
- During this time peel, and slice 4 large carrots into halves and place into roasting pan. (these act as a rack for your meat as it is cooking)
- Rub Cajun Spice mixture thoroughly over all areas of lamb and place into roast pan on top of carrots.
- Add enough water to cover the bottom of the pan to a 1/2 inch depth.
- Cook at 450 F for first 20 minutes then reduce heat to 400 F for another 20 to 25 minutes.
- Remove and check internal temperature with meat thermometer if you are not comfortable in only relying on time. Allow lamb roast to rest for at least 15 minutes before cutting into thin slices.
- Lamb should be pink and juicy when sliced into.
- This type of spice can be HOT. To help cool down the burn you may serve lamb with a cool creamy side such as a avocado mango chutney or fresh tomato and corn relish (recipes available on this website)