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Spice-Rubbed Leg of Lamb with Chicago Cinderella Sauce

This article appears in Volume 4 – Issue 2 of SKUNK Magazine.

Spice-Rubbed Leg of Lamb with Chicago Cinderella Sauce
Serves 12
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The lamb
  1. 8 lbs leg of lamb (boned and skinned)
  2. 2 oz hot sauce
  3. 2 oz cannabis oil
  4. 1 oz rose wine (wine you would drink; do not use cooking wine)
  5. 1 tsp garlic powder
  6. 1 tsp chili powder
  7. 1 tsp five-spice powder
  8. 1 tsp ground cinnamon
  9. 1 tsp Kosher salt
  10. Black pepper (to taste)
Cinderella sauce
  1. 1 cup sour cream
  2. 1 tbsp capers (chopped)
  3. 1 stalk of scallion (chopped fine)
  4. 1 large tomato (chopped)
  5. 2 tbsp cannabis butter (softened)
  6. 1 tsp stone-ground mustard
  7. 1 tsp fresh garlic clove (minced fine)
  8. 1 tsp fresh mint (chopped fine)
  1. In a bowl combine hot sauce, cannabis oil, garlic powder, chili powder, five-spice powder, cinnamon, salt and pepper to form a paste.
  2. Rub the paste onto all surface areas of the leg of lamb. Ask your butcher to bone-out and remove the silver skin and tie the lamb for roasting.
  3. Place lamb into a roasting pan and put into a preheated 325ºF oven. Roast for one hour and 20 minutes.
  4. Lower the oven temperature to 300ºF and continue to roast lamb for an additional 15 minutes for medium doneness. Remove the pan from oven.
  5. Pour wine into pan and de-glaze. Combine all of the brown bits and place pan back into oven for an additional 5-10 minutes.
  6. Remove from oven and let rest. Place the lamb onto a cutting board and remove butcher’s twine. Pour pan juices onto a hot platter and slice lamb. Place sliced lamb onto pan juices on the hot platter.
  7. In a large gravy boat combine ingredients for Cinderella sauce; mix until fully blended. Serve along side sliced lamb.
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