Slow roasted leg of lamb marinated in cilantro, onion, garlic and spice marinade.
Then it is roasted in the oven until is is moist and fall-off-the-bone tender.
This an impressive centerpiece for your next Eid event and it hardly needs anything from you,
so let the oven do its work and lets get roasting.
Ingredients:
- 1 (6-pound) leg of lamb, bone-in
- 1 small onion, roughly chopped
- 4 cloves garlic
- 2 tablespoons cilantro
- 1 tablespoon ginger chopped
- juice of 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons cardamom, powder
- 2 teaspoons coriander, powder
- 2 teaspoon cumin, powder
- salt, pepper to taste
- 1 tablespoon berbere recipe here (optional)
- 3 carrots , peeled, cut into chunks (optional)
- 4 medium potatoes,peeled, cut into chunks (optional)
Directions:
- In a blender or a food processor blend the onion, garlic, cilantro, oil, lemon and the spices until combined.
- Rub the marinade all over the lamb and season with salt and pepper
- Put the leg of lamb in a large bag and wrap it tightly with little air in the bag as possible.
- Let it sit in your refrigerator for two hours to overnight.
- Remove the leg of lamb from the refrigerator and let it come to a room temperature.
- Sprinkle with berbere, salt and pepper.
- Preheat the oven 450F
- Place lamb in a roasting pan and cover tightly with foil and place in the oven.
- Turn the oven temperature down to 325F
- Cook this for about 3 1/2 hours.
- Last 20 minutes when the lamb is cooked add the carrots and potatoes and cook uncovered.
- The lamb is ready when it falls of the bone,and the vegetables are tender. Remove the lamb from the oven and let it rest covered in a foil.
- As a side dish I have made quick spinach and cabbage and the potatoes where roasted with the lamb in the end. Serve over rice if you prefer.
leg of lamb
Photos, like those at the bottom of the page, is nice. Makes it easier to follow to recipes. Do think about step by step photo recipes in the future . thanks 🙂
Thanks Aisha for your feed back, I will add in the future some step by step pictures, including the previous recipes Insha Allah.
Assalamu alaykum sister,
I would like to know if you have to tight it with large bag or would it do if you just place the meat in dish and cover it with a bag and made a little hole for air?
Thank you dear.
By the way lovely pictures.
Wa Alaykumu Salaam sis,
Many thanks for your comments, I usually cover the whole dish with a foil without the making wholes. when it is almost cooked then I remove it so that the lamb will get some color. I hope this helps, let me know how you get on.
Alhamdulilah it was amazing. The meat was tender and so juicy, everyone loved it.
Inshallah i will make it again in the furture
Jazakallah.
without your guideness it wouldn’t be that nice, so thank you my dear. x
Maansha Allah, many thanks for your wonderful comment, Jazakallah Khair for sharing
salams, just wondering what is the serving size?
To tell you the truth it is a bit tricky, I think it will feed four or more depending on the size if it is small one, also will depend on what else your are serving with. When buying the leg of lamb always ask the halal meat butcher.
They say to always elevate the meat a little over some vegetables or something -it will be juicier.