• 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.