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LAMB LEG ROAST

https://youtube.com/shorts/DT_npy6q9Qc?si=9oGmEjO1pcy89KF3
Cuisine
Difficulty Intermediate
Time
Prep Time: 45 mins Cook Time: 6 hrs Rest Time: 8 hrs Total Time: 14 hrs 45 mins
Cooking Temp 200  C
Servings 8
Description

Slow-Roasted Lamb Leg: A Flavorful Feast for the Senses the rich and savory flavors of a perfectly marinated lamb leg, slow-roasted to tender perfection. This is a celebration of spices and aromas, featuring a delectable yogurt marinade infused with cumin, coriander, and a hint of chili. After hours of steaming in the oven, the lamb emerges with a beautifully crispy exterior, while the meat inside remains juicy and flavorful.

Serve it alongside your favorite sides, whether it’s fragrant rice, roasted vegetables, or warm flatbreads, and watch as it becomes the centerpiece of your next gathering. Perfect for special occasions or a cozy family dinner, this succulent lamb leg is sure to impress your guests and leave them asking for seconds. Enjoy the experience of cooking and sharing this delightful dish!

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. - Rinse the lamb leg under cold running water to remove any dirt or debris on the surface.
  2. - Use paper towels to pat the lamb leg dry thoroughly. This helps the marinade adhere better.
  3. - Inspect the lamb leg for any excess fat.
  4. - Using a sharp knife, carefully trim away large chunks of fat. Pay attention to areas with tough, silvery connective tissue known as silver skin, and trim this off as well to enhance tenderness.
  5. - Using your sharp knife, make deep gashes or cuts (about 1 inch apart) in the surface of the lamb leg. This allows the marinade to penetrate deeper into the meat.
  6. - For extra cleanliness, you can wash the lamb leg with a mixture of vinegar or lemon juice diluted in water. Rinse it well afterward and pat dry again.
  7. - Generously sprinkle salt all over the lamb leg. This step helps to draw out odors and aids in flavor penetration.
  8. - Place the salted lamb leg on a wire rack set over a tray to allow any excess moisture to drip off.
  9. - Combine Ingredients: In a large bowl, mix together yogurt, spices (such as cumin, coriander, turmeric, and chili powder), salt, ginger-garlic paste, papaya paste or meat tenderizer, hot chili sauce, and lemon juice to create the marinade.
  10. - Rub the marinade all over the lamb leg, ensuring it is well coated.
  11. - Marinate the lamb leg in the refrigerator overnight or for at least 8 hours to enhance flavor.
  12. - Preheat the oven to 200c for roasting the lamb leg.
  13. - On a piece of parchment paper, place sliced onions, halved garlic bulbs, bay leaves, a cinnamon stick, and whole cloves.
  14. - Place the marinated lamb leg on top of the aromatics.
  15. - Wrap the parchment paper around the lamb leg and secure it with foil to keep in moisture.
  16. - Place the wrapped lamb leg on a roasting tray.
  17. - Pour water into the bottom of the roasting tray to create steam during cooking.
  18. - Roast the lamb leg in the preheated oven for 6 to 7 hours, ensuring it cooks until tender.
  19. - After the roasting time, carefully remove the lamb leg from the parchment paper and foil.
  20. - Brush the juices extracted during roasting over the lamb.
  21. -Broil the lamb leg for an additional 30 minutes at 170c to achieve a crispy exterior.
  22. - Once cooked, carve the lamb leg into slices.
  23. - Serve hot with your favorite side dishes and accompaniments.
  24. Enjoy your delicious marinated lamb leg!
Note

1. Pressure Cooker

Clean and trim the lamb leg as described in the previous instructions. Sear the lamb leg on all sides until browned. This step enhances the flavor.

Add a flavorful liquid such as broth, or a mixture of water and spices. The liquid should cover about a quarter of the lamb leg.

Secure the lid and cook on high pressure for approximately 45-60 minutes, depending on the size of the leg. The meat should be fork-tender when done.

Allow for a natural pressure release for about 10-15 minutes before quick-releasing any remaining pressure.

2. Steamer

Set up a steamer with water and bring it to a boil. Place the marinated lamb leg in a steamer basket lined with parchment paper or cheesecloth to prevent sticking.

Cover and steam the lamb leg for about 2-3 hours, depending on the size of the leg. Ensure the water does not run dry during cooking; add more water as needed.

For a crispy exterior, you can finish the lamb leg under a broiler or on a grill for a few minutes after steaming.

3. Grilling

Place the lamb leg directly on the grill grates. Sear each side for about 5-7 minutes to develop a nice crust.

Move the lamb leg to a cooler part of the grill (indirect heat) and close the lid. Cook for about 1.5 to 2 hours, turning occasionally, until the internal temperature reaches your desired doneness (around 60-65°C for medium-rare).

Remove the lamb leg from the grill, cover it with foil, and let it rest for about 15-20 minutes before carving.

4. Slow Cooker

Place the lamb leg in the slow cooker and add aromatic vegetables (like onions, and garlic), herbs, and enough liquid (broth ) to cover the bottom of the pot.

Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the meat is tender and pulls apart easily.

If desired, remove the lamb leg and reduce the cooking liquid on the stovetop to create a flavorful sauce.

Read it online: https://kitchendiariesbyzubda.com/recipe/lamb-leg-roast/