Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 teaspoons | Salt |
| 3 teaspoons | Garlic powder |
| 3 teaspoons | Paprika |
| 1½ teaspoon | Black pepper |
| ½ teaspoon | Onion powder |
| 2 pounds | Boneless leg of lamb |
| 2 tablespoons | Olive oil |
| ½ cup | Chopped onion |
| 1 teaspoon | Minced garlic |
| 1 teaspoon | Grated ginger |
| ¼ teaspoon | Red pepper flakes |
| ½ cup | Peanut butter |
| 2 tablespoons | Orange juice |
| 1 cup | Coconut milk |
RUB
Directions: Combine the ingredients for the rub and sprinkle the seasoning onto the leg of lamb. Place the lamb in a shallow roasting pan and bake at 375 degrees for 45 minutes for medium rare (150F internal temperature).
Remove from oven and slice thinly. For the sauce, in a small sauce pot heat the olive oil, onion, garlic, ginger, and red pepper flakes. Add the peanut butter and orange juice and bring to a simmer. Finally, stir in the coconut milk and cook until heated through. Serve as dipping sauce for the lamb.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.