Lamb Leg Roast

This recipe of lamb leg or raan roast is so good yet it doesn’t require too much effort or ingredients. It’s easy & fool-proof, even for you first-timers! If you haven’t cooked a leg of lamb before, don’t be intimidated.

You can cook leg of lamb in many ways apart from a classic roast. It can be barbecued, stewed or slow-cooked to make it meltingly tender. Today I am presenting here Lamb leg roast in oven, and it was very soft, tender and juicy. I bet you will not regret after trying my recipe :)

It does take patience, because it reqired time for well marination, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with afghani or kabuli pulao, green mint raita and tomato chatni.

Ingredients:

Lamb leg/Raan 2.5 kg

Vinegar 5-6 tablespoons

Salt 2.5 tablespoons

مٹن ران روسٹ مصالے دار اجزاء مٹن ران سالم 1/2-2

(نمک حسب ضرورت (1/2-2 کھانے کے چمچ سرکہ 6-5 کھانے کے چمچ

Marination 1st step:

1. Wash the lamb leg. Don't remove the fat layer around the meat, it will keep the juices inside and your lamb leg roast very tender and juicy.

2. Make deep long cuts in the lamb with knife, as long as you insert your knife down. Don't stab or pierce the lamb with knife or fork.

3. Apply salt all over and inside the cuts of lamb.

4. Pour vinegar with spoon in the cuts and all over the lamb leg.

5. Cover the lamb leg and refrigerate for 24 hours.

Ingredients:

All spices powder 1 tablespoon

Coriander powder 1 tablespoon

Cumin powder 1 tablespoon

Black crushed pepper 2 tablespoons

Red chili powder 1 tablespoon

Turmeric powder 1 teaspoon

Yogart or thick curd 1/2 cup

Ginger garlic paste 2.5 tablespoons

Olive oil or vegetable oil 2 tablespoons

مٹن ران روسٹ مصالے دار اجزاء گرم مصالہ پاوڈر 1 کھانے کا چمچ سرخ مرچ پاوڈر 1 کھانے کا چمچ سوکھا دھنیا پاوڈر1 کھانے کا چمچ زیرہ پسا ہوا 1 کھانے کا چمچ ادرک لہسن کا پیسٹ 2 کھانے کے چمچ کالی مرچ موٹی کٹی ھوئ 1/2-1 کھانے کے چمچ ہلدی پاوڈر 1 چاۓ کا چمچ سادہ دہی 1/2 کپ کھانے کا تیل 2 کھانے کے چمچ

Marination 2nd Step:

1. Mix all ingredients in a bowl evenly.

2. Take out the lamb after 24 hours from refrigerator and marinate it with the above mixed ingredients.

3. Fill the cuts of lamb with ingredients.

4. Rest the lamb for another 12 hours in the refrigerator. Trust me your lamb roast will be filled with flavor :)

After 12 hours:

Take out the marinated lamb from refrigerator and wrap the lamb leg in alumonium foil, So that all the juices stay inside the leg and it cooks in its own steam.

Kneed the flour dough, simple with water, make a ball of this dough and flatened it with rolling pin like roti or tortilla. Wrap the lamb leg in this dough, that is already wrapped in alumonium foil. This step seal the lamb leg and it will cook in its oen steam.

Preheat the oven at 180C - 200 C and bake the lamb leg for 2.5 hours. After 2.5 hours take out the lamb leg from oven, cut the flour seal with knife.

Optional: I gave the smooky flavor to the lamb leg, at the end placed the burning charcoal at the lamb leg roast, pour some oil and covered it for few minutes.