Ingredients

Scale

For the Ancho Chili Rub:

1 (4-5 pound) Bone-in Leg of Lamb: Opt for a bone-in leg of lamb for maximum flavor and moisture retention during cooking. The bone helps to conduct heat evenly and adds richness to the final dish. If you choose a boneless leg, you may need to adjust the cooking time slightly, and it might not be as succulent. Look for a leg of lamb that is well-marbled with fat, as this will render down during cooking and contribute to a more tender and flavorful result.

3 tablespoons Ancho Chili Powder: Ancho chili powder is the star of the rub, providing a mild heat and a deep, smoky, slightly fruity flavor. It’s made from dried poblano peppers and is readily available in most supermarkets. Ensure your ancho chili powder is fresh for the best flavor – older spices tend to lose their potency. If you are sensitive to heat, ancho chili powder is a good choice as it’s not overly spicy.

2 tablespoons Smoked Paprika: Smoked paprika adds another layer of smoky depth and a beautiful reddish-brown color to the rub. The smoky flavor complements the ancho chili and enhances the overall complexity of the dish. There are different varieties of smoked paprika, from sweet to hot. For this recipe, sweet or mild smoked paprika is recommended to keep the heat level balanced.

2 tablespoons Ground Cumin: Cumin brings a warm, earthy, and slightly nutty flavor to the rub. It’s a classic spice that pairs wonderfully with lamb and chili flavors. Freshly ground cumin seeds will offer the most intense aroma and flavor, but pre-ground cumin is perfectly acceptable and convenient.

1 tablespoon Dried Oregano: Oregano adds a slightly pungent and herbaceous note that balances the richness of the lamb and the spices. Dried oregano is preferred in this rub for its concentrated flavor. Mexican oregano would be an excellent choice if available, as it has a slightly more citrusy and robust flavor compared to Mediterranean oregano.

1 tablespoon Garlic Powder: Garlic powder provides a consistent and savory garlic flavor throughout the rub. It disperses evenly and infuses the lamb with its characteristic aroma. Garlic granules can be used as a substitute if preferred, but garlic powder tends to blend more seamlessly into the rub.

1 tablespoon Onion Powder: Onion powder adds a subtle sweetness and savory depth that complements the garlic and other spices. Like garlic powder, it distributes evenly and contributes to the overall flavor profile of the rub.

2 teaspoons Salt: Salt is crucial for seasoning and enhancing the natural flavors of the lamb and spices. Kosher salt or sea salt is recommended for its pure taste. Adjust the amount of salt to your preference, considering the size of your leg of lamb.

1 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and complexity. The pepper complements the other spices and enhances the overall flavor of the rub. Coarsely ground black pepper can also be used for a slightly bolder flavor.

1/4 cup Olive Oil: Olive oil acts as a binder for the rub, helping it to adhere to the lamb and also contributing to moisture and flavor. Extra virgin olive oil is recommended for its rich flavor and health benefits, but regular olive oil will also work well.

For the Mint Yogurt Sauce:

1 cup Plain Greek Yogurt: Full-fat Greek yogurt is recommended for its creamy texture and rich flavor. The tanginess of the yogurt provides a refreshing contrast to the richness of the lamb and the spices. If you prefer a lighter sauce, you can use low-fat Greek yogurt, but the texture might be slightly less creamy.

1/2 cup Fresh Mint Leaves, packed: Fresh mint is essential for the vibrant and refreshing flavor of the sauce. Packed mint leaves ensure you have a generous amount of mint. Peppermint or spearmint can be used, depending on your preference. Spearmint is slightly milder and sweeter, while peppermint has a more pronounced minty flavor.

2 tablespoons Lemon Juice, freshly squeezed: Freshly squeezed lemon juice adds brightness and acidity to the sauce, balancing the richness of the yogurt and the lamb. The acidity also helps to tenderize the mint and enhance its flavor. Avoid using bottled lemon juice, as it can lack the fresh, vibrant flavor of freshly squeezed juice.

1 clove Garlic, minced: A small clove of minced garlic adds a subtle savory note to the yogurt sauce, complementing the mint and lemon. Ensure the garlic is finely minced to distribute its flavor evenly throughout the sauce. If you prefer a milder garlic flavor, you can use half a clove or roast the garlic before mincing.

1/4 teaspoon Salt: Salt seasons the yogurt sauce and enhances the flavors of the mint, lemon, and garlic. Adjust the amount of salt to your preference.

Pinch of Black Pepper: A pinch of black pepper adds a subtle warmth and complexity to the sauce. Freshly ground black pepper is recommended for the best flavor.

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Instructions

Step 1: Prepare the Ancho Chili Rub (Approximately 5 minutes)

Combine Dry Spices: In a medium-sized bowl, whisk together the ancho chili powder, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, salt, and black pepper. Ensure all the spices are well combined to create a homogenous rub. Whisking helps to break up any clumps and ensure even distribution.

Add Olive Oil: Pour the olive oil into the bowl with the spice mixture. Stir with a spoon or fork until a thick paste forms. The olive oil binds the spices together and creates a rub that will easily adhere to the lamb. The consistency should be thick enough to coat the lamb evenly.

Step 2: Rub the Lamb (Approximately 5-10 minutes)

Prepare the Lamb: Pat the leg of lamb dry with paper towels. This step is important as it helps the rub to adhere better to the surface of the lamb. Excess moisture can prevent the rub from sticking and may lead to steaming instead of roasting.

Apply the Rub: Using your hands, generously rub the ancho chili spice paste all over the leg of lamb, ensuring every surface is thoroughly coated, including the underside. Massage the rub into the lamb, working it into any crevices or folds. The goal is to create a complete and even coating of the rub.

Step 3: Marinate the Lamb (Minimum 2 hours, ideally overnight)

Refrigerate: Place the rubbed leg of lamb in a large resealable plastic bag or a shallow dish covered tightly with plastic wrap. Marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor development. The longer marinating time allows the spices to penetrate deep into the lamb, tenderizing the meat and infusing it with flavor throughout. If marinating overnight, remove the lamb from the refrigerator about 1 hour before cooking to allow it to come closer to room temperature, which promotes more even cooking.

Step 4: Prepare the Mint Yogurt Sauce (Approximately 10 minutes)

Combine Ingredients: While the lamb is marinating (or while it’s resting after cooking), prepare the mint yogurt sauce. In a food processor or blender, combine the Greek yogurt, fresh mint leaves, lemon juice, minced garlic, salt, and black pepper.

Blend Until Smooth: Pulse or blend the mixture until completely smooth and creamy. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated and the mint is finely chopped. The sauce should have a vibrant green color from the fresh mint.

Adjust Seasoning: Taste the sauce and adjust seasoning as needed. You may want to add a bit more lemon juice for tanginess, salt for flavor, or pepper for a touch of spice. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve. Chilling the sauce allows the flavors to meld and intensifies the minty freshness.

Step 5: Roast the Leg of Lamb (Approximately 1 hour 15 minutes to 1 hour 45 minutes)

Preheat Oven: Preheat your oven to 350°F (175°C). Ensure the oven is fully preheated before placing the lamb in, as this is crucial for proper roasting and browning.

Prepare Roasting Pan: Place a roasting rack inside a large roasting pan. This elevates the lamb, allowing hot air to circulate evenly around it and promoting even cooking and browning. If you don’t have a roasting rack, you can use halved onions or carrots as a makeshift rack.

Roast the Lamb: Place the marinated leg of lamb on the roasting rack in the prepared roasting pan. Roast for approximately 1 hour 15 minutes to 1 hour 45 minutes, or until a meat thermometer inserted into the thickest part of the lamb (avoiding the bone) registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 150°F (66°C) for medium-well. Cooking time will vary depending on the size and thickness of your leg of lamb, as well as your oven’s accuracy.

Basting (Optional but Recommended): For extra moistness and flavor, baste the lamb with pan juices every 20-30 minutes during roasting. This helps to keep the surface of the lamb moist and adds flavor from the rendered fat and spices.

Rest the Lamb: Once the lamb reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. The internal temperature will continue to rise slightly during resting (carryover cooking).

Step 6: Carve and Serve (Approximately 10 minutes)

Carve the Lamb: After resting, carve the leg of lamb against the grain into slices. To carve a bone-in leg of lamb, locate the bone and cut along it to separate the meat. Then, slice the meat perpendicular to the bone into desired thickness.

Serve: Arrange the carved lamb slices on a serving platter. Serve immediately with the chilled mint yogurt sauce alongside. Garnish with fresh mint sprigs, if desired, for an extra touch of freshness and visual appeal.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Fat: 25-35g
Carbohydrates: 5-10g
Protein: 40-50g