Roast Leg of Lamb Recipe | Step by step

This is a super easy and delicious Roast leg of lamb recipe. We are using lemon juice and yogurt as meat tenderisers. Give the lamb leg good 12-16 hours of marination. And you have soft yummy lamb leg to enjoy. Lamb leg is called raan in Urdu. In this post both terms are used interchangeably.

Tips:

1. For this Lamb Leg, I made a spice mix that you can make a few days ahead too.
2. If you are in hurry and don’t want to make this spice mix. Use either raan masala or Indian curry masala. (Salan masala).
3. If you wish to play around the recipe, add some personal touch you can also add these to the spice mix.

• 1 tablespoon desiccated coconut
• 1/2 tablespoon fennel seeds (sauf)
• 1/2 teaspoon black pepper

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Roast Leg of Lamb Recipe

Roast Leg of Lamb Recipe | Pictorial

Prepare Spice Mix

Heat a pan and dry roast cumin seeds, coriander seeds and red button chiles for 30 seconds.

Now, also add powdered spices that is red chilli powder, whole spice powder and salt. Roast for 2-3 seconds and transfer to a food processor.

Grind spice in to a fine powder.

Pass spice mix through a fine sieve.

Grind the remains in sieve second time.

Sieve the spice mix once more and discards the remains now.

Spice Mix is read. (See ‘Tips’ above the recipe card for more information and variations.)

Marination:

In spice mix bowl , add yogurt, ginger, garlic and lemon juice. Mix well and set aside.

Wash Lamb/Mutton Leg thoroughly and remove excess fat. Pierce the leg all around with a fork. Pierce should be deep.

Rub the spice mix paste all over the mutton leg and marinate it overnight for 8-12 in fridge.

Next day, add two cups of water and mutton leg in large pot and cook on medium heat for 2-3 hours. Check at the interval of 30 minutes or as needed. Adjust heat and water as needed. Flip the mutton leg once or twice while cooking. Mutton should get very tender.

Mutton is ready and most of the water has dried.

In a bowl , take tomato ketchup, cream and gravy from lamb. Mix well . (You can also add chilli garlic sauce instead of ketchup if you like spicy food.)

If Baking:Transfer mutton leg to a baking tray if baking and cover the leg with ketchup, cream sauce. Also preheat the oven at 300 F.

If cooking in pot: Simply pour ketchup cream gravy in pot and mix well.

Heat oil in a small vessel and add all ingredient of tempering. Cook for 1 minute on medium heat. Then pour tempering over the mutton leg.

So here is the raan covered with sauce and tempering. (Note : Add half cup water in tray so mutton leg doesn’t burn from bottom and it will also keep the raan moist.)

If cooking pot: Cover pot immediately after adding tempering. Simmer raan for 5-7 minutes low heat until thoroughly heated. Then serve. ( You may add cup water if you like moist and juicy raan.)

Baking Mutton leg at 300F for 5-7 minutes until toasted. (Add about half cup water in tray.)

So that how yummy the Lam leg turns out. (The burn area around the tray can be avoided by adding a about half cup water in the tray.)

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