Slow Roasted, this Traditional Roast leg of lamb, is Juicy, Succulent, and bursting with flavours. Perfect for that Special Occasion celebration, your festive tables or even a luxurious Sunday Roast.
Now every family has their own personal favourite way of preparing a Roast Leg of Lamb. And Mine is no different. How many of you, like myself, have grown up, enjoying a roast leg of lamb on Special occasions? Be it a Special celebration , or for Us, Eid-ul-Adha or even during the long summer holidays. It was always a ‘tradition’ way back then, when this priced cut of lamb was saved for, to enjoy with the whole family.
To this day, Many of us South Africans, still save a Leg of lamb, or 2, tucked deep down in our deep freezers. My sisters and aunts still make this like Dadi (paternal gran) used to, but I have since then added a little bit more ingredients, to further enhance this fine cut of lamb. My recipe is Simple to follow, and you will find it highlights the use of a few Indian spices we use regularly, together with some western flavours in the form of herbs and garlic, that makes this my “BEST TRADITIONAL ROAST LEG OF LAMB”.
The trick to this roast leg of lamb, is the slow cooking process, which I do on the hob, in a pot 1stly, then quickly roasted in the oven, just before serving time. It’s best to serve a Roast Leg of Lamb, with roast potatoes, I served this one with my Parmesan and Garlic Smashed Potatoes. Also a side of gravy, give this ONION GRAVY a try, and add in a MINT SAUCE (Find my recipe further down) . To round off the meal, add in some fresh salad, or seasonal vegetables, that can be added to the roast.
So for your next Celebration or Festive Table, why not give this Recipe a try, and I look forward to hearing all your feedbacks.
HAPPY ‘LEG OF LAMB’ ROASTING lovelies
Best Traditional Roast Leg of Lamb (Marsay Family Favourite)
YOU WILL NEED:
1.5Kg – 2-5Kg, LEG OF LAMB (WITH BONE IN) ~
~ Clean, trimmed excess fat, wash and drain well well.
~ Once drained well, Using a Sharp pointed Knife, Stab Incisions into the Leg of Lamb.
~ Make up the Marinade below…
1 AND 1/2 Tablespoon Ginger and Garlic Paste (I prefer the red ginger and garlic paste)
2 Tablespoon Plain Yoghurt
2 Tablespoon Mayonnaise
2 Tablespoon Olive Oil
2 Tablespoon Vinegar or Lemon Juice
2 Teaspoon Chilli Powder
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Salt
2 Tablespoon GREEN CORIANDER CHUTNEY (OPTIONAL)
~ Mix all ingredients well, and rub this marinade onto the leg of lamb, taking care to rub some of the marinade into the stabbed incisions.
INGREDIENTS NEEDED TO INSERT INTO THE STABBED INCISIONS…
+/- 12 Whole Cloves
+/- 6 mediam sized Cinnamon Sticks
+/- 8 Whole Garlic Cloves
12 -15 mint Leaves
2 Sprigs Fresh Rosemary
1 Teaspoon Salt
~ Stud the Leg of Lamb with all the above ingredients, (that is INSERT these ingredients into the gashes made), as well as adding a little from the mentioned salt amount, into all the incisions made.
~ Allow the Marinated Leg of Lamb to rest in the Refrigerator Overnight.
TO ROAST THE LEG OF LAMB…
~ Bring back the Leg of Lamb to Room temperature/
~ Add the Leg of Lamb to a Large enough pot
~ Slow cook for 1 – 1 1/2 hours, turning frequently.
~ Add a little water or Stock, to the pot and allow the lamb to cook. Top up liquid during the cooking process, and when juice from lamb run clear, the lamb is ready for the oven.
~ Preheat the oven on grill setting to 200 degrees Celsius,
~ Pour 2-3 Tablespoon Melted Butter over the Leg of Lamb, and grill the Leg of Lamb for a few minutes on each side, to brown on all sides.
~ Remove the Leg of Lamb from the oven, cover with a sheet of foil, and allow to rest for 10 minutes before serving, this helps trap in the lamb juices. Spoon over the lamb, any butter/marinade that may be left-over in the pan.
~ Serve with roast potatoes, mint sauce, and a gravy.
NOTES BY FOODEVA MARSAY
> It is Best to Clean, Trim off excess fat from the Leg of Lamb, wash and drained, before storing the lamb into your freezers. When needed, all you have to do is, thaw the lamb back to room temperature, before marinating.
> The stabbed incisions that are made into the leg of lamb, is to allow the flavours added, to further penetrate the muscle tissues of the lamb, so you have a whole flavoursome roast, and not just the top bits with flavour. Do also add the extra bit of salt into the gashes, as there is nothing worse than a roast lacking in seasoning.
> Do Not Over roast the Leg of Lamb in the Oven, as this will dry it out.
> IF YOU HAVE ANY LEFT-OVER ROAST, It is best to slice the extra lamb off the bone, and store it in the refrigerator, makes for an awesome and delicious sandwich filler…yummm
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As Promised, here is my version of a simple mint sauce…
Sometimes it’s the tiniest bit of added flavour, even a sauce right at Serving point, that can “pull” a dish together, like this Classic Mint Sauce. Give it a try the next time you planning on doing a roast.
Simple Mint Sauce
1 big bunch of Mint (2 cups)
1/3 cup – 1/2 cup White Vinegar
2 Tablespoon Brown Sugar
~use only the leaves
~liquidize/Whizz all the ingredients together until leaves are fine
~allow to sit at room temperature,allowing sugar to dissolve, and the flavour to enhance, before serving
~great with lamb roasts/fish/chicken roast
~ENJOY!!! (Foodeva Marsay)
*Kindly share my recipes as posted*