Leg of Lamb Roast...Do it my way

As I grew up my siblings and I loved having BBQ parties and trying our hand at roasting different meats. As I was doing my daily grocery I came to the meat section and suddenly thought to myself..why not try my hand at roasting the leg of a lamb. I put together what I thought would give me the best roasted lamb leg ever. Since it was a herculean task to handle such a huge piece of meat I needed my husband to help me with it and we decided that we will try it on the weekend.

 Ingredients:

• 4-5 lbs lamb leg

• whole spices- 1 pc cinamon, 5cloves, 5cardamom, 8 pepper
• crushed chillie-1table spoon
• fennel seeds-3/4 tablespoon
• star anise 2
• oregano-1 tsp
• 5 whole garlic pips-crushed
• paprika-1tsp
• juice of 1 lemon

Marinade

• 1 cup whole milk yogurt
• 1 Tbsp ginger garlic paste
• 3 Tbsp ketch up
• 1 Tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp cumin powder
• 3/4 tsp corriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 Tbsp Tandoori powder

 Method:

• Wash the meat and wipe it with a paper towel to dry the meat.
• Make cuts on the meat so that the meat is well marinated.  
• Use Shaan meat tenderizer and rub it on the meat. 
• After a while use a mortar and pestle and crush the whole spices along with the garlic and the paprika and smear it on the meat. Keep for a while and apply lemon juice or vinegar and let it stay for some.

                 

• Make the marinade by beating up the yogurt for 2 minutes to get rid of the lumps. 
• Add the remaining ingredients and stir well. 
• Double the quantity if you like the meat to be well covered with the marinade. Marinate overnight in the refrigerator. 
• Add salt 2 hours before baking. Keep the meat out of the fridge 2 hours before marinating wrap the meat in silver foil and bake at 350 F for 3 hours.

Carefully slice the lamb roast into thin slices and serve as desired. The soup can be poured over the meat to give it a moist soup flavor. Serve the slices while they are hot.

Bon Appetit !