Roasted Leg of Lamb
A soft, melt in your mouth, leg of lamb that is roasted till the meat falls off the bone. The combination of spices is perfect for a rich and flavorful leg of lamb. This will make a great addition to your dinner parties.
Ingredients
For Marination
- 1.5 kg Leg of lamb
- 3 Tbsp meat tenderizer powder Or raw papaya
- ½ cup yoghurt
- 3-4 onions thinly sliced
- 2 tsp salt or to taste
- 1 tsp coriander powder
- 1 tsp black pepper freshly grounded
- 4 Tbsp ginger and garlic paste
- 2 tsp red chili powder
- 1 tsp garam masala powder
- 10-15 pieces cashews unsalted and grinded
- 1 tsp poppy seeds optional
For Cooking
- ½ cup oil
- 1 cup water
- 10 pieces cashews raw and grinded
- ½ tsp cardamom grounded
- 1 tsp mace
- 1 tsp nutmeg freshly grated
Instructions
- Take your leg of lamb and make small cuts with a fork or knife on both sides. Next take your meat tenderizer and sprinkle it all over the meat and rub it in. Leave it for 45 mins till you prepare the marinade.
- Thinly slice your onions and fry them in oil on medium heat till they are golden brown. Set aside.
- Take your yogurt and whisk it well. Add your fried onions and the rest of your mariade ingredients - coriander powder, black pepper, ginger and garlic paste, red chili powder, garam masala, cashews and poppy seeds. Place your lamb in a roasting dish and apply the marinade all over the meat and rub it in well. For best results, marinate it covered, overnight in the fridge.
- The next morning, preheat the oven to 350 F.Heat oil in a pan. Once heated pour it over the lamb. Next add in the water and mix it in well. Cover and bake in the oven for 3 hours, turning and basting every 30-45 mins. Once the meat is tender, add in ground cashews, cardamom, mace and nutmeg. Let it cook covered for an additional 30 mins till the aroma infuses the meat.
- Plate the lamb on a platter with the gravy that has accumulated. Serve with any sides that you prefer.
Notes
- For best results overnight marination is essential
- Basting the meat while it is cooking makes it moist and flavorful. Every 30-45 mins take the lamb out of the oven and scoop the liquids that are at the bottom of the pan and apply it over the meat and turn.
- Ensure there is always gravy at the bottom of the pan. If it starts to get dry add a small quantity of water.
- Serving a side of vegetables with the lamb is a good idea. Some options are potatoes, carrots, peas, and shallots. Keep it simple, by sauteing the vegetables in a little bit of butter and seasoning with salt and pepper.