Masala Lamb Leg Roast
Ajc Cooks Style – Tender, slow-roasted lamb infused with aromatic Indian spices.This Spiced Lamb Leg Roast, also known as Masala Lamb Roast, is a luxurious centrepiece dish made for special occasions, festive gatherings, and celebratory dinners. Marinated overnight in yoghurt, fried onions, whole spices, and freshly ground garam masala, the lamb is slow-roasted until deeply flavoured and irresistibly tender.Cooked low and slow, the meat becomes rich, juicy, and so soft it effortlessly pulls away from the bone. The natural roasting juices form a deeply spiced gravy that elevates every bite – no additional sauce required.This is a traditional-style recipe with restaurant-quality results, yet it requires minimal effort once the lamb is in the oven.
Ingredients
- 1 Leg of Lamb (I used baby lamb leg"1.5kg", not mutton leg)
- 1/4 cup Yoghurt (plain/greek yogurt)
- 1/3 cup Olive oil (extra virgin or any cooking oil)
- 1 cup Fried onions (barista/beresta)
- 1 tablespoon Salt (adjust to taste)
- 1 tablespoon Chilli Powder (adjust to taste)
- 6-8 Green chillies
- 5-6 Garlic cloves
- 1 Cinnamon stick
- 5-6 Green cardamom pods
- 1 Black cardamom pod
- 1 Star anise
- 2-4 Bay leaves
- 1 Mace
- 1 teaspoon Black peppercorns (roughly 10-15)
- 1 teaspoon Cumin seeds
- 1 teaspoon Black cumin (sahi jeera)
- 1 tablespoon Freshly ground garam masala
- 1/4 cup Lemon Juice (half lemon)
- 1 cup Hot water or broth (if needed)
Instructions
- Thinly slice two medium onions using a peeler or mandoline. Fry until golden brown, stirring frequently. Do not overcook. Set aside.
- Trim excess fat and remove sinew from the lamb leg using a sharp knife.
- Pat dry thoroughly with paper towels.
- Using a sharp knife, make deep slashes all over the lamb to help the marinade penetrate.
Marinade Preparation
- In a large roasting or baking dish, combine yoghurt, olive oil, fried onions, salt, chilli powder, green chillies, garlic, lemon juice, garam masala, and all whole spices.
- Mix well to form a thick, aromatic marinade.
- Add the lamb leg and massage the marinade thoroughly into the meat, ensuring it reaches deep into the slashes.
- Cover tightly and refrigerate overnight for best results.
Roasting Instructions
- Remove the lamb from the refrigerator 1–2 hours before cooking to bring it to room temperature.
- Preheat the oven to 325°F (160°C).
- Cover the roasting pan tightly with foil and place in the oven.
- Roast for 40–45 minutes per pound (450 g), turning the lamb occasionally for even cooking.
- If needed, add up to 1 cup hot water or broth—only if the pan looks dry.
- Continue roasting until the internal temperature reaches 175°F–205°F (80°C–96°C).
- Remove from oven and rest, covered, for 20–30 minutes.
- Spoon the roasting juices over the lamb before serving.
Cooking Guidelines
- Oven Temperature: 325°F (160°C)
- Gas Mark: 3
- Cooking Time: 40–45 minutes per 450 g (1 lb)
- Total Time: 4–6 hours
- Internal Temperature: 175°F–205°F (80°C–96°C)
Tips for Perfect Results
- Always use a meat thermometer
- Keep the lamb covered for most of the roasting time
- Cook slowly—this is key to tenderness
- The bone should pull out easily when done
- Resting the lamb is essential for juicy meat
Serving Suggestions
- Serve with Steamed basmati rice or saffron rice
- Naan, roti, or paratha
- Crisp salad or roasted vegetables
- Leftovers taste even better the next day and can be shredded for wraps or rice dishes.
Video
@ajccooks Spiced lamb roast |Masala lamb roast #lambroast #roastlamb #masalalambroast#ajccooks
♬ Tek Tek (feat. MHD & YAM) – DYSTINCT
Notes
🧮 Nutrition Information:
Serving Size: 1 portion
Servings: 6
Servings: 6
- Calories: ~620 kcal
- Protein: 42 g
- Fat: 48 g
- Saturated Fat: 14 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: ~720 mg
