We’ve all got various versions of what comfort food means to us. For some of us comfort food means the kind which we do not have to put in much work to prepare it. Similar to that thought is this perfectly roasted leg of lamb. A definite must try.
‘THE WEEKEND CHEF IS BACK’
This recipe is by our weekend chef. For those of you who’ve been following the blog for a long time will know Betney. He is back and this time with this juicy roasted leg of lamb recipe. Here’s recipe you could try out this weekend.
Here are some other recipe by Betney:
We had this amazing leg of lamb for Easter this year. It was a special Easter being on a lockdown. This year Easter was something like we’ve never had before. Anyway, enough of the extra talks~ let’s dive into the recipe.
Roasted Leg of Lamb with gravy
LEG OF LAMB MARINATION
- 1 nos Leg of Lamb approx. 2½ kgs
- 3 tbsp Ginger-Garlic paste
- Salt to taste
- Freshly crushed peppercorns to taste
- 6-7 tbsp Olive Oil
- ½ tbsp Garam Masala powder
- ½ tbsp Coriander powder
- ½ tbsp Red chilli powder
- ½ tbsp Turmeric powder
- Salt to taste
- 1 nos Garlic pod
- Lamb broth juices which come out from the lamb while roasting
- Few nos Garlic cloves finely chopped
- 1 nos Onion small sized, finely chopped
- 1 cup Red Wine
- Salt to taste
- Pepper to taste
- 1 tbsp Slurry made from cornflour and little water
- 1 nos Lamb flavoured maggi cube
MARINATING THE LEG OF LAMB
- Marinate the leg of lamb with ginger-garlic paste, salt and pepper. Set aside.
- In a container, mix together all the ingredients for the marinade mixture mentioned above and set aside.
- Tie each garlic clove with rosemary and dip it into the above marinade.
- Make small pockets in the lamb and insert the dipped garlic cloves in each incision.
- Marinate the leg of lamb for a day or more if preferred.
- Pre heat the oven to 200°C. Roast the marinated lamb in the oven with frequent basting. Roast for about 3 and half hours.
FOR THE GRAVY SAUCE
- Lightly fry the finely chopped garlic and onions in a little fat rendered from the roasted leg of lamb.
- Add lamb broth and a cup of red wine to this mixture. Season with some salt and pepper if needed.
- Add a slurry made of cornflour and cold water. Mix well to avoid lumps. Add this to the gravy to thicken it slightly and make sure you cook this on a low flame with continuous stirring.
- For extra flavouring add a lamb flavoured maggi cube to this gravy. Stir well and enjoy with the lamb.
- Lamb broth is the juice rendered from the leg of lamb while roasting. This is used to make the lamb gravy or sauce.
- Add the lamb flavoured maggi cube to the gravy, only if preferred. This entirely depends on ones taste preference.
- The cornflour slurry should always be made with cornflour and normal room temperature water. Mix thoroughly to avoid any lumps.
- Make sure to thaw the marinated leg of lamb properly before roasting it.
- Place it on a wired rack and with a tray below to catch all the lamb juices.
- Make sure to let the ready roasted lamb stand for sometime before carving it, after getting it out of the oven so that the moisture is locked in properly.
- The leftover bone after carving off the meat can be used to make a broth or soup.
Who doesn’t like a good roast dinner..?? Enjoy this by itself or with some hearty Yorkshire puddings or even some simple roast potatoes.
If you end up making this recipe then do let us know by tagging us in a post on Instagram, Facebook or Twitter using the hashtag #deliciouscravingsatvaniaskitchen and also make sure to pin the recipe on Pinterest for future reference.
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Feel free to comment down below and let us know what is your idea of comfort food? I can then pile up all your comments into a lovely post about comfort food. So now that you’ve read the post please spare an extra minute to comment down below too… Thank you for your kindness!