Christmas is the time of year where food is the centre piece of pretty much every event. This year, we bring to you, a version of Raan, also known as delicately spiced steam roasted lamb leg. Raan is a special dish, once reserved for the royal tables of the Mughals in India. We now bring that essence of decadence to you.
Roast Lamb Leg for Christmas Dinner
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Christmas is the time of year where food is the centre piece of pretty much every event. This year, we bring to you, a version of Raan, also known as delicately spiced steam roasted lamb leg. Raan is a special dish, once reserved for the royal tables of the Mughals in India. We now bring that essence of decadence to you.
Ingredients
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3 tbsp of Lahori Spice Blend
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Hara Tikka Spice Blend
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Punjabi Spice Blend
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3 tbsp chilli paste
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1 leg of Lamb scored.
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Half a bulb of garlic
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3 tbsp natural yogurt
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100ml oil
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100ml vinegar
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1 large onion quartered
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2-3 tomatoes quartered
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1 lemon quartered
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A few cinnamon and cardamom sticks
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3-4 parsnips
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3-4 carrots
Directions
Add green chilli paste to a bowl
Add yoghurt and oil to the bowl
Add the vinegar and the Lahori Spice Blend
Whisk all the ingredients
Score the lamb to allow all the marinade to cover the whole lamb leg
Chop 1 onion into quarters
Chop the tomatoes and a lemon into quarters
Add the lamb and the veg into a baking tray
Add some whole garlic cloves to the baking tray
Add the cinnamon and cardamom sticks
Add ½ tsp of salt to the veg
Drizzle the remaining veg oil to the veg in the tray
Add approx 150ml water to the tray
Cover the tray and put it into the fridge to allow it to marinate overnight
Remove from the fridge and allow to rest for approx 20 mins
Put the tray into a pre heted oven at 150 degrees C and allow to cook for approx 3 hours
Whilst the lamb is roasting in the oven, prepare the parsnips and carrots
Slice the parsnips into chips and drizzle some olive oil and season with the Hara Tikka Spice Blend
Drizzle some olive oil onto the carrots and add a knob of butter
Put the parsnips and carrots into the oven
Once the lamb has cooked allow to rest for 10-15 mins before serving
Add the content from the tray to a saucepan and bring it to boil
Let the content in the pan simmer until it reduces down
Once reduced use the juice to add to the lamb as needed
Add the parsnips and carrots to a plate and serve