Oven-Roasted Lamb Leg
Chef Noor marinates a lamb leg in black pepper, mixed spices, cardamom, onion powder, salt, lemon juice, vinegar, olive oil, garlic and a spoon of honey, then roasts it slowly over a bed of carrot, onion, tomato and potato until the meat is tender and glazed.
Oven-roasted lamb leg is a celebratory centrepiece that crowns tables at gatherings and feasts. Marinated in garlic, honey, lemon, and spices, then slow-roasted until it turns tender and falls off the bone with a rich, aromatic flavour.
How to Prepare
Mix the marinade ingredients and rub them all over the lamb leg; leave to marinate.
Spread the cut carrot, onion, tomato and potato in a roasting tray.
Place the lamb leg on top of the vegetables.
Cover and roast in the oven until the meat is very tender, then uncover to brown and glaze.
Rest briefly and serve the lamb over the roasted vegetables.
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Cover the tray for most of the roast so the lamb steams tender, then uncover at the end for that glazed, golden crust.
Ingredient Swaps
Use lamb shoulder instead of leg with the same method, adjusting the roasting time.
Replace the honey with pomegranate molasses for a tangier marinade.
Add rosemary or thyme to the marinade for extra aroma.
Common Questions
How long does lamb leg need in the oven?
Slow-roast at medium heat for hours depending on weight until fully cooked and tender.
How do I get meat that falls off the bone?
Cover it with foil and roast slowly, then uncover at the end to brown.
Why marinate the meat?
The marinade flavours and tenderises it; ideally soak it for hours or overnight.
How do I know it is done?
The meat becomes tender and pulls apart easily, and a thermometer confirms it.
What should I serve it with?
Rice or roasted potatoes and a side salad pair well.
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