southern-style leg of lamb recipe

Recipe Serves 6-8

AUSTRALIAN LAMB

• 1 Australian leg of lamb, boneless
• cooking string

SPICE MIXTURE

• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• ½ teaspoon cayenne pepper
• 1 tablespoon Kosher salt

BACON-CORN RELISH

• 16 slices bacon
• 4 cups frozen corn, thawed
• 2 cups onion, finely chopped
• ¼ cup garlic, finely chopped
• ¼ cup lime juice

1. Preheat oven to 450°F.
2. To make spice mixture, combine the cumin, coriander, chili powder, garlic powder, cayenne and salt. Rub 4 tablespoons of spice mixture over leg, reserving the remaining spice mixture. Tie leg with butcher's string. Place leg on a rack in a preheated 400°F oven for about 1 ¼ hours or until internal temperature reaches 140°F. Lamb can be rubbed up to 1 day in advance.
3. To make the bacon-corn relish, cook bacon until crispy; reserve the fat. When cool, crumble bacon. In a sauté pan, heat 1 tablespoon bacon fat and add corn, onion, garlic and remaining spice mixture to taste. Cook for about 7 minutes until corn, onion and garlic are cooked and corn is starting to brown. Stir in crumbled bacon. Just before serving, stir in lime juice.
4. For each serving, place 2-3 slices of lamb on plate and top with ½ cup of bacon-corn relish.

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