Downeast Maine Memsahib's Lamb Raan Ingredients

This is a leg of lamb, South Asian-style, with an almond butter and yogurt coating. Typically, pureed, blanched almonds are called for, but it's quicker to use almond butter, unsalted, and unsweetened.

Here's a recipe for 20 adult servings. It would be an excellent PTA brunch fundraiser, paired with Spiced Banana Flower/Blossom, Sambhar and steamed, organic, basmati rice. Goll Bhaji served with a spiced, pineapple chutney would be an appropriate tea time appetizer for this brunch recipe also.

5 qty organic, fresh, Aussie, halal, leg of lamb
Each leg of lamb should be 4 pounds each. Trim all fat off the lamb. Then, pierce it all over with a sharp, paring knife, to allow the marinade to seep in for 24-hours. Use a flavor injector for the best results.

Marinade:

Use half of this marinade for 24 hours, flavor-injected into the lamb. Marinate the flavor-injected lamb, covered with plastic wrap all over, in the fridge, in an airtight, plastic Tupperware container.

The other half of the remaining marinade should be refrigerated in Tupperware. Use it to coat the lamb all over, with the almond coating ingredients right before baking.

25 large, fresh, organic, red shallots, pureed

10 cups organic, fat-free, pasteurized, plain Greek yogurt

15 organic, fresh, red, Thai chili peppers, stems removed, washed, de-seeded, then pureed

2 cups organic, fresh, ginger root, pureed

10 TBL organic cumin powder

12 TBL organic, fresh, Meyer lemons, juices only

4 TBL organic cardamom powder

Almond Coating:

Combine this with half the marinade and coat each leg of lamb right before baking at 375°F, center rack, preheated, for 1 hour, covered with buttered foil. Then, to brown the almond coating, uncover and bake the lamb for another thirty minutes.

2 and a half cups organic, pasteurized, non-fat, plain, Greek yogurt

15 TBL organic, pure, almond butter, creamy, pre-stirred, unsalted, without sweeteners

5 TBL organic, light brown sugar, firmly-packed, fair-wage

10 TBL organic beet root juice, for natural, reddish coloring