Using Herbs and Spices


Asian Home Recipe

Roast Leg of Lamb Recipe

Ingredients :

1 X 2.5 kg

1 tablespoon

4 cloves

3 teaspoons

1 teaspoon

1 teaspoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/2 teaspoon

2 tablespoons

3/4 cup

2 tablespoons

2 tablespoons

1/4 cup

3 teaspoons

Leg of lamb

Finely grated fresh ginger

Garlic, crushed

Salt

Ground cumin

Ground turmeric

Ground black pepper

Ground cinnamon

Ground cardamom

Ground cloves

Chili powder

Lemon juice

Yoghurt

Blanched almonds

Pistachios

Powdered saffron

Honey

Method :
  • Using a sharp knife, remove the skin and any excess fat from lamb.

  • Using tip of the knife, make deep slits all over the lamb.

  • Combine ginger, garlic, salt, ground spices and lemon juice

  • If mixture is to dry, add a very little oil.

  • Rub spice mixture well over the lamb, pressing it into every slit.

  • Put yoghurt, almonds, pistachios and saffron powder into blender container.

  • Blend together until smooth, then spoon the puree over the lamb.

  • Drizzle the honey over, cover and allow lamb to marinate at least overnight in the refrigerator or two if possible.

  • Allow 30 minutes per pound of cooking time.

  • Preheat oven to very hot, 230oC (450oF), and roast lamb in a covered baking dish for 30 minutes.

  • Then reduce heat to moderate, 170oC (350oF) and cook for a further 1 3/4 hours or until lamb is cooked through.

  • Uncover lamb and cool to room temperature.

  • Serve.

 

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