Lamb Leg Roast

Updated at: Tue, 21 May 2024 15:24:23 GMT

Step 1

Start by rinsing the lamb leg under cold running water to remove any dirt or debris on the surface.

Step 2

Use paper towels to pat the lamb leg dry. This helps remove excess moisture and makes it easier for the marinade to adhere to the meat.

Step 3

Trim any excess fat from the lamb leg using a sharp knife. This helps reduce the greasiness of the roast and allows the flavors of the marinade to penetrate the meat better.

Step 4

If there is a silver skin (connective tissue) on the surface of the lamb leg, you can carefully trim it off. This tough membrane can prevent the marinade from flavoring the meat evenly.

Step 5

Use a sharp knife to make deep gashes or cuts in the lamb leg. This allows the marinade to seep into the meat, resulting in a more flavorful and tender roast.

Step 6

Some people like to wash the lamb leg with a mixture of vinegar or lemon juice and water to further clean the meat. This step is optional but can help remove any residual blood or odors.

Step 7

Once the lamb leg is cleaned and prepared, proceed with marinating it as per the recipe instructions provided.

Step 8

In a bowl, mix together yogurt, Kashmiri chilli powder, turmeric, crushed roasted cumin seeds, crushed roasted coriander seeds, salt, chaat masala, white pepper, kachari powder, green chillies paste, chilli sambal, ginger garlic paste, and lemon juice.

Step 9

Rub the marinade all over the lamb leg, ensuring it is well coated. Marinate overnight or for at least 8 hours in the refrigerator.

Step 10

Preheat the oven to 200°C.

Step 11

On a piece of parchment paper, place the sliced onions, halved garlic bulb, bay leaves, cinnamon stick, cloves, black cardamoms, green cardamoms, and coriander seeds.

Step 12

Place the marinated lamb leg on top of the aromatics. Drizzle olive oil over the lamb leg.

Step 13

Wrap the parchment paper and foil around the lamb leg securely.

Step 14

Place the wrapped lamb leg on a roasting tray and pour water into the bottom tray of the oven.

Step 15

Steam roast the lamb leg in the preheated oven for 4 hours at 200°C.

Step 16

After 4 hours, remove the lamb leg from the parchment paper and foil, and broil it for an additional 20 minutes at 170°C to get a crispy exterior.

Step 17

Once done, carve the lamb leg and serve hot.

Step 18

Enjoy your delicious Lamb Leg Roast with your favorite sides and accompaniments.

Step 19

Make sure to marinate the lamb leg for at least 8 hours or overnight to allow the flavors to penetrate the meat thoroughly.

Step 20

Before wrapping the lamb leg in parchment paper and foil, ensure it is tightly sealed to trap the steam and juices inside for a tender and moist roast.

Step 21

When placing the lamb leg on the roasting tray, make sure to add water to the bottom tray of the oven to create steam that helps in cooking the meat evenly.

Step 22

Monitor the cooking time and temperature closely to prevent overcooking or undercooking the lamb leg. Adjust the temperature and cooking time if needed.

Step 23

Use a meat thermometer to check the internal temperature of the lamb leg. It should reach at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.

Step 24

Let the lamb leg rest for a few minutes before slicing and serving to allow the juices to redistribute, resulting in a juicier and more flavorful roast.

Step 25

Serve the Lamb Leg Roast with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad, for a complete and satisfying meal.

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