Indian Roast Leg of Lamb (Masala Raan) Recipe

Masala Raan
Monkey Business Images/Dreamtime.com
Prep:
Cook: 3 hrs 30 mins
Total: 3 hrs 30 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
1192 Calories
78g Fat
26g Carbs
96g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1192
% Daily Value*
Total Fat 78g 100%
Saturated Fat 26g 130%
Cholesterol 321mg 107%
Sodium 610mg 27%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Total Sugars 11g
Protein 96g
Vitamin C 25mg 124%
Calcium 320mg 25%
Iron 10mg 57%
Potassium 1680mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Want to wow your friends and family with a delicious, wholesome meal? Try this Indian roasted leg of lamb recipe known as masala raan. A whole leg of lamb is marinated in a delicious blend of aromatic spices and then roasted for three hours until it is tender and succulent.

All this main course needs as an accompaniment is plain rice or Indian flatbread known as parathas and a green salad. Keep in mind the leg of lamb must be marinated for 24 hours so plan accordingly.

Ingredients

For the Lamb:

  • 1 (4 to 4 1/2 pound) leg of lamb

For the Marinade:

  • 5 tablespoons vegetable oil, more for the pan

  • 1 pound onions, quartered

  • 1 3/4 ounces almonds

  • 3 pepper green chilies

  • 2 tablespoons garlic paste

  • 1 tablespoon ginger paste

  • 2 1/4 cups plain yogurt

  • 2 tablespoons ground cumin

  • 3 tablespoons ground coriander

  • 1/2 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Kosher salt, to taste

  • 8 to 10 whole cloves

  • 15 pods green cardamom

  • 2 (1-inch) cinnamon sticks

  • 12 to 15 whole black peppercorns

  • 1/3 cup raw slivered almonds, for garnish

Steps to Make It

Prepare the Lamb

  1. Trim all the fat off the leg of lamb. Using a sharp, pointed knife, remove any sinew (which looks like a thin, almost transparent film on parts of the meat).

  2. Alternatively, have your butcher do this for you. If the leg will be too large for your pans or your oven, ask the butcher to cut it into two pieces.

  3. Use a sharp knife to cut deep slashes all over the meat. This allows the marinade to penetrate the meat and makes for a seriously well-flavored leg of lamb.

  4. Place the meat in the center of a well-greased baking dish or pan.

Marinate the Meat

  1. Place the quartered onions, almonds, green chilies, and garlic and ginger pastes into a food processor and grind into a smooth, thick paste, only adding water while grinding if absolutely necessary.

  2. In a separate bowl whisk the yogurt until smooth and then mix it with the paste you just made.

  3. Add the cumin, coriander, red chili powder, and garam masala to the yogurt mixture and stir until well combined.

  4. Pour this marinade all over the meat and use your hands to rub the marinade into the meat, pushing it into the slashes you cut on the surface of the leg. Make sure all of the meat is well covered with the marinade.

  5. Cover the baking dish with plastic wrap or foil and refrigerate for 24 hours.

Roast the Lamb

  1. Remove the marinated leg of lamb from the refrigerator and keep out to warm up to room temperature.

  2. Heat the oven to 400 F (200 C/Gas Mark 6).

  3. In a skillet, heat the oil and, when hot, add all the whole spices: cloves, cardamom, cinnamon, and peppercorns. Sauté until they stop sizzling and begin to give off an aroma.

  4. Pour the warm, spiced oil all over the marinated meat. Cover the pan tightly with foil.

  5. Put the pan in the heated oven and cook for 2 hours.

  6. Uncover the lamb and cook for 1 more hour. Baste the lamb every 10 minutes or so to ensure it remains moist.

  7. Remove the lamb from the oven and allow to rest for 20 minutes.

  8. Carve the rested lamb into thick slices and serve garnished with the slivered almonds. You can spoon the pan juices over the meat if desired.