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Leg of Bengal Masala Print Email


with lemon infused honey butter

½ leg of lamb, butterflied
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup ‘Rub With Love’ Bengal Masala Seasoning, separated
1 sweet onion, thickly sliced

Have your butcher butterfly leg of lamb. Combine olive oil, lemon juice and 4-6 tsp Bengal Masala Rub, stirring well to dissolve. Coat leg of lamb in infused oil and place in a plastic bag with the onion slices in the refrigerator for 24 hours, or 90 minutes at room temperature. Rotate bag regularly, but try to keep onion slices intact.

Sprinkle marinated lamb with a light to heavy coating of Bengal Masala Seasoning and grill with indirect medium heat, or dry roast in an uncovered shallow pan at 350 degrees. At the same time, carefully cook onions on hot, oiled grill, turning with a spatula. Can be glazed at very end of cooking time with a brush of honey if desired – or served with lemon zest infused honey butter. Also delicious with fruit chutney.

Grill / Roast lamb to desired temperature – ideally removing at 130 -145 internal. Rest at room temperature for 15 minutes before slicing thin and serving on top of grilled onions. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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* Lemon-Infused Honey Butter

2 TBS fresh, premium salted butter, softened
4 TBS premium-grade honey
1 TBS lemon zest
pinch of fine white pepper

Combine with a fork, or in a food processor – taste and adjust. Melt room temperature butter over slice meats at the table.
– Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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