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Jakartan Roasted Leg of Lamb

This recipe is inspired by my mother. She was raised in Southeast Asia and spent a good chunk of her childhood in Jakarta. Coffee is used for many more things than a drink there and it has found its way into the community of spices. As a spice for lamb it is completely unmatched and the pan juices this recipe produces are heavenly!

Ingredients

Conversions to European measurements can be found here!

4 pound Leg of Lamb
1/4 Cup Fresh Ground Coffee
1 Tablespoon Fresh Ground Cummin
2 Tablespoons Fresh Ground Corinader
2 Tablespoons Fresh Ground Cardamon
2 Tablespoons Powdered New Mexican Red chili
1 Tablespoon Fresh Ground Tumeric
1/2 Tablespoon Fresh Ground Black Pepper
1/2 tablespoon Kosher Salt
2 Tablespoons Olive Oil
2 cloves garlic
1/4 cup minced parsely
2 Cups Chicken Stock

Procedure

Preheat the oven to 450 degrees

Grind the spices using an electric coffee grinder or morter and pestle, excluding the garlic and parsely. Mix the ground spices together with the salt in a small bowl.

Trim the excess fat from the leg of lamb. Rub the lamb all over with the garlic cloves. Brush the lamb lightly with the olive oil.

Rub the spice mixture throughly all over the leg of lamb.

Place the lamb in a roasting rack and place in the oven. Add 1 cup of the chicken stock to the roasting pan.

After 15 minutes turn the heat down to 325 degrees. Continue cooking the lamb for another hour or until the internal temperature reaches 145 degrees. Add the remaining chicken stock as necessary to keep moisture in the roasting pan. Baste the lamb frequently. Spoon the juices (or use a basting bulb) over the lamb to moisten the meat every 10 minutes for the first 30 minutes. After that you can baste about every half hour.

When cooking has completed remove the lamb to a carving platter but, retain the coooking juices in the roasting pan. Skim as much fat as possible and reduce the remaining liquid to approximately one cup. Scrape up the tastey bits stuck to the bottom of the pan. Pour the reduced liquid into a serving bowl.

Notes

If the spice rub appears to be getting too dark or is beginning to burn you can wrap the lamb with tin foil until the internal temperature reaches 145