Roast Leg of Lamb with Chiles and Garlic

For Karen’s 21st birthday, we wanted to make a hearty meal. To decide that, we all came to a consensus that it must be Karen’s favorite recipe. This is what we are going to share here with you all.

12 garlic cloves, peeled
4 jalapeno peppers, seeded and coarsely chopped
1/2 cup fresh lemon juice
4 teaspoons Dijon-style mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
8 or 9 pound leg of lamb, trimmed of fat
2 tablespoons dried dill seed

In a food processor, combine the garlic, jalapenos, lemon juice, mustard, salt and black pepper; process just until the garlic and chiles are well minced.

Place the lamb in a roasting pan and rub all over with the seasoning mixture. Sprinkle the dill over the lamb, cover and refrigeratoe for at least 2 hours or overnight. Remove the lamb from the refrigerator about 1 hour before roasting.

Preheat the oven to 400F. Roast the lamb for 30 minutes. Reduce the heat to 350F and roast for 2 hours longer. Let the lamb rest for at least 20 minutes before carving. Serve cold or at room temperature.Karen loved her favorite recipe and after the party, we all enjoyed the different party games that were planned by her.