Mutton Leg Roast
A delightful and tender roasted leg of lamb, marinated overnight for maximum flavor, perfect for family gatherings.
Ingredients
For the Marinade
- 5.5 lbs leg of lamb (A 5.5 lbs leg of lamb is recommended for hearty portions.)
- 2.5 tsp Salt (Adjust to taste.)
- 1.5 tsp Red chili powder (Cayenne pepper - use less for a milder flavor.)
- 2 tbsp garlic paste (Enhances the flavor significantly.)
- 2 tbsp ginger paste
- 1 tsp Crushed red chili
- 1 tbsp green chili paste (Optional.)
- 1 cup Yogurt (Let come to room temperature before mixing.)
- 2 tbsp cumin-coriander powder (Dry roasted.)
- 1/4 cup Lemon juice (A splash of vinegar can be used instead.)
- 2 tsp garam masala (Can substitute with allspice or curry powder.)
- 2 tbsp oil (Olive oil adds a lovely flavor.)
- 1/2 tsp turmeric
- 4 tbsp butter (Optional.)
- 1 tbsp cornstarch (Mixed in 1/4 cup of water.)
Instructions
Preparation
- Pat dry and score your leg of lamb. Make deep cuts on the surface to help the marinade penetrate better.
- In a large bowl, mix all of the marinade ingredients: salt, red chili powder, garlic paste, ginger paste, crushed red chili, green chili paste, yogurt, cumin-coriander powder, lemon juice, garam masala, oil, turmeric, and cornstarch.
- Massage the marinade well onto the leg of lamb to ensure it reaches deep into the meat.
- Cover the lamb and let it marinate overnight in the fridge.
Cooking
- Preheat your oven to 350°F (175°C).
- Place the marinated lamb in a roasting pan and cover it with foil.
- Roast for about 2.5 to 3 hours, checking occasionally and basting with its own juices.
- For a thicker gravy, after removing the lamb, place the pan over medium heat, add water to loosen any bits stuck to the bottom, and stir in the cornstarch mixture.
Serving
- Slice the Mutton Leg Roast into even portions and arrange them on a large platter.
- Drizzle some of the rich gravy over the lamb and garnish with chopped cilantro.
Notes
After the meal, store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered with foil to keep it moist. For crispy skin, uncover the leg during the last 30 minutes of roasting.