Roast Lamb with Mint - Black Pepper Sauce

Ingredients

Spice Rub

• 1.5 tbsp yellow mustard seeds
• 2 tsp black peppercorns
• 12 large black cardamom pods
• Leaves from 3 10-inch rosemary sprigs
• .5C vigrin olive oil

Lamb

• 7.5 lbs boneless leg of lamb cut into about 4x2 inch pieces
• 1.5 C extra virgin olive oil
• Salt

Sauce

• .75 C extra virgin olive oil
• 4 tbsp finely chopped shallots
• 6 packed tbsp finely chopped ginger
• 6 packed tbsp finely chopped garlic
• 9 C plum tomatoes
• .5 tbsp kosher salt
• 9 C lamb or chicken stock reduced in half and kept warm
• Sugar
• 18 6" mint sprigs
• Leaves from 6 7-inch rosemary sprigs

Procedure

Marinade

1. Grind mustard seeds, peppercorns, and cardamom pods to medium fine.
2. Set aside half for the sauce. Put the other half in a bowl and stir in the rosemary and oil.
3. Coat the lamb with half the spice rub. Marinate the lamb 4 to 8 hours.

Sauce

1. Heat .75C oil in a large pot over moderatly high heat and cook shallot, ginger, and garlic until shallots are transulucent.
2. Add the ground spices, tomatoes, and salt, and cook until the tomatoes start breaking down.
3. While tomatoes cook, heat the reduced stock to boiling.
4. Add the boiling stock, and sugar to taste to the tomatoes and cook over high heat until it reduces by about a third.
5. Remove from the heat and keep it warm.
6. Grill the lamb to medium rare.
7. Coarsly chop the mint and rosemary and add to the sauce off the heat. Let the sauce sit for 10 minutes, then strain it through a sieve into a small pan.
8. Reheat the sauce.
9. Slice the lamb and serve with the sauce ladeled over.