Spice Lamb Roast ingredients

Looking for a meaty dish for the week. Turn on that heat in the oven and cook some mutton. We bet this will turn out amazing. This mutton leg roast is a delicious treat which can be enjoyed in the supper or even lunch. You can have it with roasted vegetables and some rice or pilaf. Here is the recipe:

Ingredients:

Lamb Leg with Bone (all visible fat removed)

Potatoes  – 2 Medium

Zucchini – 3 Medium

Lemon Juice of ½ Lemon or 3 Small Lemons

Meat tenderizer powder – 2 tbsp.

Garlic and Ginger paste – 1 tbsp each

Soya Sauce – 1 ½ tbsp.

Sweet Chilli Sauce – 2 tbsp.

Salt – To taste

Black Pepper – 1 ½ tbsp.

Crushed Red Chilli  flakes –  1 tbsp.

Rosemary sprigs – 1 tsp.

Olive Oil –  ¼  cup  or 4 tbsp.

Marination:

  1. Remove any visible fat from the lamb leg and poke the meat with fork at various places.
  2. Massage thoroughly with ½ of mentioned olive oil until no space is left ungreased.
  3. Mix the meat tenderizer powder, lemon juice, garlic and ginger paste in a small bowl.
  4. Start by coating meat tenderizer mixture evenly using an oil brush or hands.
  5. Mix salt, black pepper, crushed chilli flakes, soya sauce and sweet chilli sauce in another small bowl.
  6. Rub this spice mixture on the leg evenly and set aside for 2 – 3 hours.

This spicy marinade is finger lickin’ good as hell…

Roasting:

  1. Preheat the oven (top and bottom grills) to 250 °C degree celsius  for 15-18 minutes.
  2. Line a roasting pan preferably 9′ x 13′ – 2′  inch with aluminum foil.
  3. Cut the potatoes and zucchini (along with skins) in medium sized wedges.
  4. Put the wedges in a bowl and toss evenly with remaining olive oil mixed with rosemary, salt and black pepper.
  5. Place the marinated lamb leg in the center of the foiled pan.
  6. Add the coated veggies to the sides of lamb leg and place in the oven for about 25 – 30 minutes.
  7. After 25 minutes, with the help of fork or tongs switch the leg upside down for even cooking. Cook for another 5-10 minutes if required.
  8. Lightly toss the vegetables with a fork to get an even golden color from all sides.

 Serves 2-3.

Best served with pilaf or naan bread.

Bon Appetite !!