Indian Roast Leg of Lamb (Masala Raan) Recipe

Indian roast leg of lamb (Masala Raan)

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Prep: 26 hrs 30 mins
Cook: 3 hrs 30 mins
Marinate: 24 hrs
Total: 54 hrs
Servings: 6 servings
Nutrition Facts (per serving)
1104 Calories
68g Fat
25g Carbs
96g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 1104
% Daily Value*
Total Fat 68g 87%
Saturated Fat 25g 127%
Cholesterol 321mg 107%
Sodium 611mg 27%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 11g
Protein 96g
Vitamin C 29mg 147%
Calcium 313mg 24%
Iron 10mg 57%
Potassium 1688mg 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. This dish consists of a whole leg of lamb that is marinated in a delicious blend of aromatic spices and then roasted for three hours until it is tender and succulent. It will fill your home with a warm, amazing aroma.

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


For the Lamb:

  • 1 (4- to 4 1/2-pound) leg of lamb

For the Marinade:

  • 1 pound onions, quartered

  • 1 3/4 ounces almonds

  • 3 green chile peppers

  • 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

  • 5 tablespoons vegetable oil, more for the pan

  • 8 to 10 whole cloves

  • 15 pods green cardamom

  • 2 (1-inch) cinnamon sticks

  • 12 to 15 whole black peppercorns

  • Kosher salt, to taste

  • 1/3 cup raw slivered almonds, for garnish, optional

  • White rice, for serving, optional

  • Paranthas, for serving, optional

Steps to Make It

Prepare the Lamb

  1. Gather the ingredients.

  2. Trim all the fat off the leg of lamb. Using a sharp knife, remove any sinew (which looks like a thin, almost transparent film on parts of the meat). 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 2 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, and green chiles, along with the 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 reach room temperature while the oven preheats to 400 F (200 C/Gas 6).

  2. 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.

  3. Pour the warm, spiced oil all over the marinated meat.

  4. Cover the pan tightly with foil. Put the pan in the heated oven and cook for 2 hours.

  5. Uncover the lamb and cook for 1 more hour. Baste the lamb every 10 minutes or so to ensure it remains moist. Remove the lamb from the oven and allow to rest for 20 minutes.

  6. 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. Serve with plain rice or parathas.

How to Store and Freeze Masala Raan

This roasted lamb dish will keep in the refrigerator in an airtight container for three to five days. Reheat, covered, in the oven at 350 F for 15 to 20 minutes until heated through. You can also freeze this dish for three to four months as long as it's well sealed in an airtight, freezer-safe container. Defrost in the refrigerator and reheat as directed.