Go Back

Mutton Leg Roast

A delightful and tender roasted leg of lamb, marinated overnight for maximum flavor, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 5.5 lbs leg of lamb A 5.5 lbs leg of lamb is recommended for hearty portions.
  • 2.5 tsp Salt Adjust to taste.
  • 1.5 tsp Red chili powder Cayenne pepper - use less for a milder flavor.
  • 2 tbsp garlic paste Enhances the flavor significantly.
  • 2 tbsp ginger paste
  • 1 tsp Crushed red chili
  • 1 tbsp green chili paste Optional.
  • 1 cup Yogurt Let come to room temperature before mixing.
  • 2 tbsp cumin-coriander powder Dry roasted.
  • 1/4 cup Lemon juice A splash of vinegar can be used instead.
  • 2 tsp garam masala Can substitute with allspice or curry powder.
  • 2 tbsp oil Olive oil adds a lovely flavor.
  • 1/2 tsp turmeric
  • 4 tbsp butter Optional.
  • 1 tbsp cornstarch Mixed in 1/4 cup of water.

Method
 

Preparation
  1. Pat dry and score your leg of lamb. Make deep cuts on the surface to help the marinade penetrate better.
  2. In a large bowl, mix all of the marinade ingredients: salt, red chili powder, garlic paste, ginger paste, crushed red chili, green chili paste, yogurt, cumin-coriander powder, lemon juice, garam masala, oil, turmeric, and cornstarch.
  3. Massage the marinade well onto the leg of lamb to ensure it reaches deep into the meat.
  4. Cover the lamb and let it marinate overnight in the fridge.
Cooking
  1. Preheat your oven to 350°F (175°C).
  2. Place the marinated lamb in a roasting pan and cover it with foil.
  3. Roast for about 2.5 to 3 hours, checking occasionally and basting with its own juices.
  4. For a thicker gravy, after removing the lamb, place the pan over medium heat, add water to loosen any bits stuck to the bottom, and stir in the cornstarch mixture.
Serving
  1. Slice the Mutton Leg Roast into even portions and arrange them on a large platter.
  2. Drizzle some of the rich gravy over the lamb and garnish with chopped cilantro.

Notes

After the meal, store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered with foil to keep it moist. For crispy skin, uncover the leg during the last 30 minutes of roasting.