Cuisine British, Indian, Mediterranean, World over
Servings 8people
Ingredients
LEG OF LAMB MARINATION
1nosLeg of Lambapprox. 2½ kgs
3tbspGinger-Garlic paste
Salt to taste
Freshly crushed peppercornsto taste
MARINADE MIXTURE
6-7tbspOlive Oil
½tbspGaram Masala powder
½tbspCoriander powder
½tbspRed chilli powder
½tbspTurmeric powder
Saltto taste
FOR INCISIONS
1nosGarlic pod
Rosemary
GRAVY SAUCE
Lamb brothjuices which come out from the lamb while roasting
FewnosGarlic clovesfinely chopped
1nosOnionsmall sized, finely chopped
1cupRed Wine
Saltto taste
Pepperto taste
1tbspSlurry made from cornflour and little water
1nosLamb flavoured maggi cube
Instructions
MARINATING THE LEG OF LAMB
Marinate the leg of lamb with ginger-garlic paste, salt and pepper. Set aside.
MARINADE MIXTURE
In a container, mix together all the ingredients for the marinade mixture mentioned above and set aside.
FOR INCISIONS
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.
ROASTING
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.
Notes
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.