deboned Leg of Lamb

I cant imagine my eid day without roasted leg of lamb. This is an all time tradition in my family and over the years its become my specialty. With my recipe you do require some help from the butcher, but don’t worry they usually very helpful when it comes to such things.

 

What you will need?

1 leg of lamb +-1.5kg deboned and in a meat net

6 All spice berries

6 cloves

6 bay leaves

4 Cardamom

2 Tbs garlic

2 Tbs ginger

1 tsp red chilli

2 teaspoon salt

half gram saffron

1tsp coriander seeds crushed

1 tsp cumin seeds crushed

100ml yoghurt

4 Tbs honey

 

Method

So firstly at the butcher, tell the butcher to deboned your leg of lamb, roll it and put it in a meat net. Using a sharp knife make insertions all over your rolled leg of lamb. Evenly distribute your, bay leaf, cardamom, allspice and cloves into the insertions. Mix your garlic, ginger and crushed chilli and generously massage it all over your lamb. Marinade atleast 4 hours preferably overnight.

 

In a large pot, add your leg of lamb, net and all, covered with boiling water, saffron and 1tsp salt. Cook on medium heat for two hours. Remove from the heat and remove the net. Place into and oven dish. Preheat the oven to 180 grill. In a bowl, mix coriander cumin, yoghurt and honey. Brush this over the lamb and grill for 1 and a half hours or golden brown. Brushing the lamb every 15minutes till you have used all the basting. Once you reach your last bit of basting turn the oven to 200.

Thinly slice lamb and serve with a drizzle of the sauce from the oven dish.

I make it pretty by adding baby leaves or fresh herbs.

 

Serve with your favourite side dishes