Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves

Name: Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves
Yield: Serves 12-16
Ingredients: 1 , whole leg of lamb (about 7 pounds), boned and butterflied; 2 , ancho chiles, stemmed, seeded, and halved; 1 , pasilla chile, stemmed, seeded, and halved; 1 , small chipotle chile, pureed with a bit of adobo to yield 1 tablespoon; 1 tablespoon, toasted cumin seed, ground; 2 tablespoon, olive oil; 2 cups packed, fresh cilantro leaves, leaves only; 2 large cloves, garlic; 2 tablespoons, pumpkin seeds; 2 tablespoons, lime juice from 1 large lime; , Salt and ground black pepper; 5 tablespoons, olive oil; 1 , medium red bell pepper, seeded and cut into 1/2-inch dice; 2 , jalapeño chiles, seeded and minced; 1 1/3 cups, granulated sugar; 6 1/2 tablespoons, red wine vinegar; 1/4 cup, fruit pectin

Main Courses
Lamb
Roasts

Appears in Cook's Illustrated May/June 1993

We used some French techniques to create a roast leg of lamb with a kick.

SERVES 12-16

TIME 3½ hours, plus 20 minutes cooling

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