East Indian Roasted Leg of Lamb
Source: Better Homes and Gardens



Ingredients:
1 large onion, cut up
4 fresh or canned jalapeño peppers, seeded and cut up
3 cloves garlic, halved
3 tablespoons lime juice
1 tablespoon honey
1 teaspoon Dijon-style mustard
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1 3-1/2- to 4-pound leg of lamb
2 tablespoons margarine or butter, melted

Instructions:
In a blender container or food processor bowl, combine onion, peppers, garlic, lime juice, honey, mustard, ginger, salt, and pepper. Cover and blend or process until nearly smooth, stopping to scrape sides, if necessary. Set aside. Trim fat from meat. Cut 1/2-inch slits all over in meat at 1-inch intervals. Line a shallow roasting pan with a double thickness of heavy foil. Place meat, fat side up, on a rack in prepared pan. Spoon pureed mixture over meat, rubbing the mixture into the meat. Drizzle with melted margarine or butter.

Roast, uncovered, in a 325 degree F oven for 2 hours or until of desired doneness. Cover loosely; let stand 15 minutes before carving.

Servings: 10 to 12 servings