Slow Roasted Lamb leg
- 2 days ago
Slow Roasted Lamb leg
Instructions:
1. Start by rinsing the lamb leg under cold running water to remove any dirt or debris on the surface. Use paper towels to pat the lamb leg dry.
2. Trim any excess fat from the lamb leg using a sharp knife. If there is a silver skin (connective tissue) on the surface, carefully trim it off.
3. Use a sharp knife to make deep gashes or cuts in the lamb leg to allow the marinade to seep into the meat.
4. Optional step: Wash the lamb leg with a mixture of vinegar or lemon juice and water to further clean the meat.
5. Sprinkle salt all over the leg, place on a wire rack, and let it drip to remove any odors and help the marinade penetrate the meat.
6. In a bowl, mix together yogurt, cumin powder, coriander powder, garam masala, Kashmiri chilli powder, turmeric, salt, ginger garlic paste, papaya paste or meat tenderizer, hot chili sauce, and lemon juice to make the marinade.
7. Rub the marinade all over the lamb leg, ensuring it is well coated. Marinate overnight or for at least 8 hours in the refrigerator.
8. Preheat the oven to 200°C.
9. On a piece of parchment paper, place the sliced onions, halved garlic bulb, bay leaves, cinnamon stick, and cloves.
10. Place the marinated lamb leg on top of the aromatics and wrap the parchment paper and foil around the lamb leg securely.
11. Place the wrapped lamb leg on a roasting tray and pour water into the bottom tray of the oven.
12. Steam roast the lamb leg in the preheated oven for 6-7 hours at 200°C.
13. After 6-7 hours, remove the lamb leg from the parchment paper and foil, brush the juices extracted from roasting, and broil it for an additional 30 minutes at 170°C to get a crispy exterior.
14. Carve the lamb leg and serve hot with your favorite sides and accompaniments.
Ingredients:
- 3 kgs Lamb leg
- 1 ½ cup Yogurt
- 2 tbsp Kashmiri chilli powder
- 1 tbsp Turmeric
- 2 tbsp Cumin powder
- 2 tbsp Coriander powder
- 3 tbsp Salt
- 3 tbsp Kachari powder (1/4 cup papaya paste)
- 4 tbsp Ginger Garlic paste
- ¼ cup Lemon juice
- 2 onions, sliced
- 1 garlic bulb, halved
- 3 bay leaves
- 1 cinnamon stick
- 8 cloves
Instructions:
1. Start by rinsing the lamb leg under cold running water to remove any dirt or debris on the surface. Use paper towels to pat the lamb leg dry.
2. Trim any excess fat from the lamb leg using a sharp knife. If there is a silver skin (connective tissue) on the surface, carefully trim it off.
3. Use a sharp knife to make deep gashes or cuts in the lamb leg to allow the marinade to seep into the meat.
4. Optional step: Wash the lamb leg with a mixture of vinegar or lemon juice and water to further clean the meat.
5. Sprinkle salt all over the leg, place on a wire rack, and let it drip to remove any odors and help the marinade penetrate the meat.
6. In a bowl, mix together yogurt, cumin powder, coriander powder, garam masala, Kashmiri chilli powder, turmeric, salt, ginger garlic paste, papaya paste or meat tenderizer, hot chili sauce, and lemon juice to make the marinade.
7. Rub the marinade all over the lamb leg, ensuring it is well coated. Marinate overnight or for at least 8 hours in the refrigerator.
8. Preheat the oven to 200°C.
9. On a piece of parchment paper, place the sliced onions, halved garlic bulb, bay leaves, cinnamon stick, and cloves.
10. Place the marinated lamb leg on top of the aromatics and wrap the parchment paper and foil around the lamb leg securely.
11. Place the wrapped lamb leg on a roasting tray and pour water into the bottom tray of the oven.
12. Steam roast the lamb leg in the preheated oven for 6-7 hours at 200°C.
13. After 6-7 hours, remove the lamb leg from the parchment paper and foil, brush the juices extracted from roasting, and broil it for an additional 30 minutes at 170°C to get a crispy exterior.
14. Carve the lamb leg and serve hot with your favorite sides and accompaniments.
Ingredients:
- 3 kgs Lamb leg
- 1 ½ cup Yogurt
- 2 tbsp Kashmiri chilli powder
- 1 tbsp Turmeric
- 2 tbsp Cumin powder
- 2 tbsp Coriander powder
- 3 tbsp Salt
- 3 tbsp Kachari powder (1/4 cup papaya paste)
- 4 tbsp Ginger Garlic paste
- ¼ cup Lemon juice
- 2 onions, sliced
- 1 garlic bulb, halved
- 3 bay leaves
- 1 cinnamon stick
- 8 cloves