Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves

Name: Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves
Yield: Serves 12-16
Ingredients: 1 , whole leg of lamb (about 7 pounds), boned and butterflied; 2 , ancho chiles, stemmed, seeded, and halved; 1 , pasilla chile, stemmed, seeded, and halved; 1 , small chipotle chile, pureed with a bit of adobo to yield 1 tablespoon; 1 tablespoon, toasted cumin seed, ground; 2 tablespoon, olive oil; 2 cups packed, fresh cilantro leaves, leaves only; 2 large cloves, garlic; 2 tablespoons, pumpkin seeds; 2 tablespoons, lime juice from 1 large lime; , Salt and ground black pepper; 5 tablespoons, olive oil; 1 , medium red bell pepper, seeded and cut into 1/2-inch dice; 2 , jalapeño chiles, seeded and minced; 1 1/3 cups, granulated sugar; 6 1/2 tablespoons, red wine vinegar; 1/4 cup, fruit pectin

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Appears in Cook's Illustrated May/June 1993

Main Courses

Lamb

Roasts

We used some French techniques to create a roast leg of lamb with a kick.

SERVES12-16

TIME3½ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

For a straightforward and supremely flavored roast leg of lamb recipe, we followed traditional French techniques for dealing with lamb. The boning can be done by a butcher, the cilantro pesto is as straightforward as basil pesto, and the ja...

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