Updated: Aug 1, 2021
Roast dinner on the weekend is always a winner! I love the idea of marination. It means less work for me. I can marinate the meat the night before, and slow cook the meat in the oven for hours and just let it do its thing. Making deep cuts makes sure the spice mix really gets into the meat.
The best way to ensure that the meat is beautiful and just falls off the bone, is slow cooking the meat for long periods of time and also using either some meat tenderiser, raw papaya and lemon juice. this aids in breaking down the meat and helping it cook better.
This spicy roasted leg of lamb can be made on the stove if you don't have an oven. I prefer baking the lamb in the oven as it has a chance to cook evenly and the slow cook brings out more flavour.
Preparation Time 20 minutes plus overnight marination
Cook Time 4 hours
1 leg of lamb- wieghing around 2 kg
1 cup yogurt
1/2 cup fresh lemon juice
2 tablespoons papaya paste/ meat tenderiser
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoons red chilli powder
1 tablespoon Kashmiri red chilli powder
1 tablespoons chaat masala
1 tablespoon garam masala
1 tablespoon coriander powder
1 tablespoon cumin powder
2 teaspoons black pepper
2 teaspoons salt
1/2 teaspoon orange food colour
6 tablespoons vegetable oil
Combine all the marinade ingredients. Whisk them well and set them aside.
Remove the fat from the leg. Make deep gashes in the leg and also make a slit in the joint, so the leg will bend.
Marinate the meat, making sure you get the marinade in all the cuts and joints.
Cover the bowl, or baking tray in cling film and marinate in the fridge overnight.
Preheat the oven to 190c
Take the leg of lamb out an hour before you intend to cook it. We want to bring the meat to room temperature before cooking.
Place the leg in a roasting dish and top with the leftover masala.
Add 1 cup water to the roasting pan, mix it well and bake it at 190c for 45 minutes.
Flip the leg, cover with the masala again and cook for 1 hour longer.
Add potatoes for roasting, flip the meat and cook for 45 minutes. Bake for a few more hours until the meat falls away from the bone and the potatoes are soft.
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