Roast Leg of Lamb Recipe

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Roast Leg of Lamb
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Lamb marinated in a host of spices, baked perfect and served on the bed of roasted vegetables.

Ingredients of Roast Leg of Lamb

  • 2 kg whole leg of lamb/raan
  • For the marination:
  • 2 Tbsp peeled garlic cloves
  • 1 Tbsp minced ginger
  • 1 Tbsp garam masala
  • 1 Tbsp red chilli powder
  • 1 Tbsp cumin powder
  • 6 cubes of brown sugar
  • 1/2 cup of apple juice
  • Few springs of rosemary
  • 1/2 cup olive oil
  • For the side:
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow squash
  • 1 zucchini
  • 2-3 potatoes
  • 2 onions
  • 1 Tbsp finely chopped ginger and garlic
  • Rosemary springs and thyme leaves
  • Salt and pepper
  • Olive oil and butter

How to Make Roast Leg of Lamb

  • For the lamb:
  • 1.1. Wash and pat dry the leg of lamb. Then sprinkle salt on the leg of the lamb.
  • 2.2. Make some incision/gashes on meat. Stud these with the garlic cloves and sprigs of rosemary.
  • 3.3. Chop leeks, celery, carrots and onions for the base.
  • 4.4. Start the marination process by blending some fresh parsley, garlic, ginger, brown sugar, black pepper, red chilli powder, jeera powder, garam masala, olive oil, apple juice and rosemary springs.
  • 5.5. Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight.
  • 6.6. Put the marinated chicken over the base mix on an oven tray.
  • 7.7. Wrap the leg in aluminum foil and pour some water over the tray from sides. Roast it at 160-170C for two to two and a half hours.
  • For roasted vegetables:
  • 1.8. Chop red bell pepper, yellow bell pepper, capsicum, yellow squash and zucchini. Cut the seedy portion off the squash and place the vegetables on an oven tray.
  • 2.9. Drizzle some salt, black pepper for taste. Put finely chopped ginger, garlic, rosemary springs and olive oil to the vegetables.
  • 3.10. Shake the tray.
  • 4.11. Put the tray in the oven and roast the vegetables for 11 minutes at 170 C temperature.
  • For the fried potatoes:
  • 1.12. Cut potatoes in circle shape, boil them and add salt.
  • 2.Note: Do not boil potatoes fully, when they are half cooked take them out.
  • 3.13. In a pan put some butter, olive oil, drained potatoes and fry them.
  • 4.14. In another pan add some more butter, olive. Add to this finely chopped onions, thyme leaves, salt and pepper for taste and saute it well for 2 to 3 minutes.
  • 5.15. When onions get half brown take them out from the pan and place it over fried potatoes. Let them fry for 15 to 16 minutes.
  • 6.16. Garnish it with some fresh parsley.
  • Final preparation:
  • 1.17. Place the leg of lamb on a serving plate.
  • 2.18. Put some roasted vegetables on one side and fried potatoes and onions on another.
  • 3.19. Garnish it with some parsley, rosemary, thyme and serve.