LEG OF LAMB MY WAY ENJOY DAN:

                                       LEG OF LAMB MY WAY by CHEF DAN:

Serves 12-14

INGREDIENTS:

3 tablespoons garlic powder

2 tablespoon Sichuan pepper

2 tablespoons EACH toasted cumin seeds, and toasted fennel seeds

1 tablespoon EACH coriander seed, smoked paprika, ground cinnamon, garam masala and chili garlic sauce

2 teaspoon sea salt

1 (5-pound) boneless leg of lamb, trimmed

1 onion, diced

1/2-cup fresh mint leaves

3 tablespoons olive oil

2 tablespoons red wine vinegar

3 garlic cloves, minced

1/2-teaspoon freshly ground black pepper

2 cups EACH peeled parsnips, peeled carrots, fennel bulb, and butter nut squash all thinly sliced

2 tablespoon olive oil

2 tablespoon lemon juice

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.      Combine first 9 ingredients in a bowl.

2.      Add 1 teaspoon sea salt to spice mixture.

3.      Rub spice mixture evenly over lamb; reroll roast; secure at 1-inch intervals with twine.

4.      Wrap in plastic wrap; refrigerator overnight.

5.       Remove from fridge and let stand 30 minutes.

6.      Place lamb on a wire rack in a roasting pan,

7.       pour 4 cups of water into pan.

8.      Roast at 375 for 1 hour and 45 minutes, until thermometer reads 130 degrees.

9.      Let stand 20 minutes and then cut across grain into thin slices.

10.  Place drippings from pan in a sauce-pan, and bring to a boil over high-heat.

11.  Cook until reduced to 1 cup.

12.  Combine onion and next 5 ingredients in a bowl, stir in 1/2-teaspoon sea salt.

13.  Combine remaining sea salt, parsnips and remaining ingredients in a bowl.

14.  Toss to coat, serve with lamb.

15.  Top lamb with mixture and drizzle with jus.

ENJOY DAN:                                                                                        BON-APPETITE!!