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Lamb Leg with Rice on platter with roast potatoes and yorkshire puddings

The Most tender Lamb of Leg - Lamb Raan Marinade

Safira
The Most tender Lamb of Leg - Lamb Raan Marinade - This recipe has become a firm favourite for Sunday Lunch and Special Occasions with friends and family and so I wanted to get the recipe onto the blog asap. I seem to have somehow become the designated lamb cook for gatherings and this is the one I have been making a lot recently. It is the most tender Lamb Leg, full of bold and aromatic flavours with fall off the bone Meat. You can use any marinade in this recipe. It does not have to be this one. You can even use a store brought recipe mix.
5 from 1 vote
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Prep Time 12 hours
Cook Time 3 hours
Resting Time 30 minutes
Total Time 15 hours 30 minutes
Course Dinner
Cuisine American, british, Indian
Servings 6 - 8
Calories 523 kcal

Ingredients
  

Lamb

  • 2 - 2.5/2.6 kg Lamb Leg, Bone in

Raan Spice Powder (or use 1 heaped tablespoon good quality Garam Masala Powder or your favourite spice mix)

  • 1 ½ teaspoon Cumin Seeds
  • 1 large Cinnamon Stick
  • 7 Black Peppercorns
  • 1 ½ tablespoon Coriander Seeds
  • 1 Bay Leaf

Marinade

  • 180 g Plain Yoghurt Full Fat
  • 2 tablespoon Garlic Paste 8 Garlic Cloves, Crushed
  • 2 tablespoon Ginger Paste 2 inch Ginger, crushed
  • 1 tablespoon Green Chilli Paste
  • 1 teaspoon Red Chilli Flakes or Red Chilli Powder
  • 1 ½ tablespoon Kashmiri Chilli Powder
  • 2 ½ - 3 teaspoon Salt
  • 1 teaspoon Coarse Black Pepper Ground
  • ½ - 1 tablespoon Paprika Powder I use Smoked
  • 4 tablespoon Lemon Juice
  • 2 tablespoon Ground Almonds Optional
  • 2 tablespoon Tomato Puree
  • 1 Onion Grated, Optional (Adds flavour and tenderises but not essential)
  • 4 tablespoon Oil Vegetable, Mustard, Sunflower, Avocado
  • 500 ml Stock Lamb, Beef or Chicken

Instructions
 

  • Wash and clean the lamb leg thoroughly, removing any membranes and fat (you can ask your butcher do this). Pat Dry. Make several ½ inch deep cuts in the Lamb about 1 inch apart. Season generously all over.
  • If using Roast Spice Powder - Add Cumin Seeds, Cinnamon, Peppercorns, Coriander Seeds and Bay Leaf to a pan. Roast until fragrant. Allow to cool, then grind to a coarse powder. (This can be omitted or you can add 1 tablespoon Garam Masala Powder or your favourite Spice Mix).
  • Combine Yoghurt, Garlic, Ginger, Green Chilli, Chilli Flakes, Kashmiri Chilli, Salt, Black Pepper, Paprika, Lemon Juice, Ground Almonds, Lemon Juice, Tomato Puree, Onion if using and Oil to a bowl and mix to create a paste. Add the Roast Spice Powder and mix through.
  • Marinade Lamb in Yoghurt Marinade for 12 - 48 hours.
  • Remove Lamb from the fridge, one hour before you intend to cook it.
  • Preheat oven to 180 C/Gas Mark 4/350 F.
  • Place Lamb in the tin. Add 500 ml Stock to the bottom of the tin. Cover Roasting tin with foil. Cook at 180 C/350 F for 2 hours 30 minutes. Baste every 20 - 30 minutes.  (See note 1 re internal temperature for Rare/Medium Rare/Medium/Well Done).
  • Turn the heat up to 200 c/400 f/Gas Mark 6 and cook uncovered for 20 - 30 minutes or until browned. (See note 1 for internal temp for different levels of doneness).
  • Remove the lamb from the oven, check to see if the meat is tender and let it rest tented with foil for 15 to 20 minutes before serving.

Notes

Note 1 - How to cook Rare, Medium or Well Done

If you want to experiment with cooking at different lengths of cooking time and test to see how you like it, cook at 325 f/160 C/GM 3:
For Rare Lamb - Cook for 15 minutes per pound or until internal temperature registers at 52 C/ 125 F.
For Medium Rare - Cook for 20 minutes per pound or until internal temperature registers 54 C/130 F.
For Medium - Cook for 25 minutes per pound or until internal temperature registers 57 C or 135 F.
For Well-Done - Cook for 30 minutes per pound or until internal temperature registers 68 C/155 F.
For Tender Fall apart Lamb - Cook for 40 minutes per pound or until the internal temp registers at 74 F/165 F - 79 C/175 F.

Note 2 -How to cook for different lengths of time

  • 12 hours - Cook at 110C/230 f/gm ¼.
  • 8 Hours - Cook for 7 hours at 110 C/230 f/gm¼ and an additional 30 - 45 minutes at 200 c uncovered.
  • 7 hours - Cook at 120 C/250 f/gm ½ for 7 hours.
  • 5 hours - Cook at 150 C/300 f/Gas Mark 2 for 5 hours.
  • 3 hours - Cook at 180 C/350f/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
  • 2 hours - Cook at200 C for 1 hour 30 - 2 hours.
**After it is cooked, Lamb Leg is rested for 15 - 20 minutes before serving.

Make Gravy from the Pan juices

  • Remove any Fat from the surface of the liquid in the tin.
  • Add tin to the stove. Stir in 1-2 tablespoon Flour. And whisk in.
  • Add water (about 1 cup).
  • Season and taste.

Sides to serve with Lamb Leg

I love to serve this leg of lamb recipe with roast squash with zhoug,  roast potatoes, a jewelled pilau or veg rice and Yorkshire puddings.

Variations

You can adjust the seasoning, herbs, spices and pastes according to your taste. Here are some suggestions of things you can add into the tin or on the lamb itself:
Garlic and Onions - Add Shallots, Sliced Red Onion and lots og Garlic Cloves to the tin. These will then form the base of the Gravy later.
Herbs -  Rosemary, Thyme, Mint, Tarragon.
Spices - Coriander Powder, Turmeric Powder, Fennel Seeds, Ginger, Any Dry Herbs, Garam Masala. Whatever you like really. Even powdered spice mixes work well.
Veg -  Lemons, Preserved Lemons, Onions or Shallots, Carrots and Potatoes.
Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.

Make a Boneless Leg of Lamb

If you are using a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3. For Medium Rare - Cook for 20 minutes per pound.
For Medium - Cook for 25 minutes per pound.
For Well Done - Cook for 30 minutes per pound.

Top tips to make the most tender Leg of Lamb

Trim Fat - Make sure you trim most of the Fat from the Lamb Leg or get the butcher to do it.
Preheat the Oven - So it is nice and hot when the Lamb goes in.
Take out of the Fridge - Remove Lamb from fridge one hour before cooking.

Storage and freezer instructions

Fridge - Leftover lamb roast will keep in the fridge in an airtight container for 3 days.
Freezer - You can also freeze cooked in an air tight container or freezer bags for up to 2 months.

FAQS

Can i add Vegetables to the tin?

Yes you can add Veg to the tin. Vegetables that will work are - Onions/Shallots, Carrots, or other root Veg.  Potatoes should only be added 1 hour before the end of cooking time.

Do I have to marinate lamb leg before cooking?

It isn’t a must but it does help the flavours infuse into the meat.

Nutrition

Calories: 523kcalCarbohydrates: 9gProtein: 79gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 242mgSodium: 295mgPotassium: 1204mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 14mgCalcium: 70mgIron: 8mg
Keyword indian roast lamb leg, Lamb leg, lamb raan, Roast lamb, roast lamb leg, Slow roast leg of lamb, tender lamb leg
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