Roasted Lamb Leg – Ingredients and Preparation Method

Roasted Lamb Leg – Ingredients and Preparation Method

Roasted lamb leg is a hearty and rich dish, often served during lunch and on special occasions like holidays and large gatherings. It is highly nutritious and is typically accompanied by appetizers.

In this article from Arabi Cook (Arabicook.com), we will present the ingredients and preparation method for roasted lamb leg.

Ingredients for Roasted Lamb Leg:

For the spice mix:

• 1 small cinnamon stick
• 1 tablespoon sweet spices (allspice)
• 2 teaspoons each of cumin, black pepper, and fennel seeds
• 2 tablespoons dried coriander
• ½ teaspoon cloves
• 10 cardamom pods
• ½ teaspoon mustard seeds

For the marinade:

• 1 whole lamb leg, butterflied
• 6 garlic cloves
• 1 medium-sized onion
• ¼ cup fresh mint leaves
• ½ bunch parsley
• 1 tablespoon salt
• 4 tablespoons olive oil
• ½ teaspoon black pepper

Preparation Method:

1. Prepare the Spice Mix:

   • In a large pan, add the cinnamon stick, fennel seeds, allspice, cloves, cumin, black pepper, coriander, mustard seeds, and cardamom pods.
   • Toast the spices on medium heat, stirring to combine until they are fragrant.
   • Remove the pan from the heat and grind the spices in a blender until finely ground.

2. Preheat the Oven:

   • Preheat the oven to 200°C (390°F).
   • Prepare the roasting tray with a wire rack and have kitchen twine ready for tying the lamb.

3. Prepare the Marinade:

   • In a bowl, combine the garlic, mint, olive oil, black pepper, parsley, and salt. Add 1 teaspoon of the ground spice mix to the bowl.
   • Blend the ingredients in a blender until you have a smooth paste.

4. Marinate the Lamb Leg:

   • Place the lamb leg in a large roasting pan and rub it with salt and the remaining spice mix. Spread the garlic-mint paste all over the lamb, ensuring it is well-coated.
   • Place the paste into the cavity of the butterflied lamb, then tie the lamb securely with kitchen twine.

5. Roast the Lamb:

   • Place the lamb leg on the wire rack in the roasting tray.
   • Roast the lamb for 15 minutes uncovered, then cover it with aluminum foil and continue roasting for another 90 minutes, flipping it occasionally.
   • After about 30 minutes, remove the foil and sprinkle the lamb with salt and olive oil. Return it to the oven and roast until the cooking time is complete.

6. Final Touch:

   • Once the lamb is fully cooked and tender, remove it from the oven and let it rest for a few minutes before serving.

Serve the roasted lamb leg on a large serving platter, garnished with your choice of sides, such as roasted vegetables or salad. Enjoy this flavorful and succulent dish!