Roast Lamb Leg for Christmas Dinner

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

Category

Main

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

Ingredients

  • 3 tbsp of Lahori Spice Blend

  • Hara Tikka Spice Blend

  • Punjabi Spice Blend

  • 3 tbsp chilli paste

  • 1 leg of Lamb scored.

  • Half a bulb of garlic

  • 3 tbsp natural yogurt

  • 100ml oil

  • 100ml vinegar

  • 1 large onion quartered

  • 2-3 tomatoes quartered

  • 1 lemon quartered

  • A few cinnamon and cardamom sticks

  • 3-4 parsnips

  • 3-4 carrots

Directions

  1. Add green chilli paste to a bowl

  2. Add yoghurt and oil to the bowl

  3. Add the vinegar and the Lahori Spice Blend

  4. Whisk all the ingredients

  5. Score the lamb to allow all the marinade to cover the whole lamb leg

  6. Chop 1 onion into quarters

  7. Chop the tomatoes and a lemon into quarters

  8. Add the lamb and the veg into a baking tray

  9. Add some whole garlic cloves to the baking tray

  10. Add the cinnamon and cardamom sticks

  11. Add ½ tsp of salt to the veg

  12. Drizzle the remaining veg oil to the veg in the tray

  13. Add approx 150ml water to the tray

  14. Cover the tray and put it into the fridge to allow it to marinate overnight

  15. Remove from the fridge and allow to rest for approx 20 mins

  16. Put the tray into a pre heted oven at 150 degrees C and allow to cook for approx 3 hours

  17. Whilst the lamb is roasting in the oven, prepare the parsnips and carrots

  18. Slice the parsnips into chips and drizzle some olive oil and season with the Hara Tikka Spice Blend

  19. Drizzle some olive oil onto the carrots and add a knob of butter

  20. Put the parsnips and carrots into the oven

  21. Once the lamb has cooked allow to rest for 10-15 mins before serving

  22. Add the content from the tray to a saucepan and bring it to boil

  23. Let the content in the pan simmer until it reduces down

  24. Once reduced use the juice to add to the lamb as needed

  25. Add the parsnips and carrots to a plate and serve

Roast Lamb Leg for Christmas Dinner

Category

Main

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

Ingredients

  • 3 tbsp of Lahori Spice Blend

  • Hara Tikka Spice Blend

  • Punjabi Spice Blend

  • 3 tbsp chilli paste

  • 1 leg of Lamb scored.

  • Half a bulb of garlic

  • 3 tbsp natural yogurt

  • 100ml oil

  • 100ml vinegar

  • 1 large onion quartered

  • 2-3 tomatoes quartered

  • 1 lemon quartered

  • A few cinnamon and cardamom sticks

  • 3-4 parsnips

  • 3-4 carrots

Directions

  1. Add green chilli paste to a bowl

  2. Add yoghurt and oil to the bowl

  3. Add the vinegar and the Lahori Spice Blend

  4. Whisk all the ingredients

  5. Score the lamb to allow all the marinade to cover the whole lamb leg

  6. Chop 1 onion into quarters

  7. Chop the tomatoes and a lemon into quarters

  8. Add the lamb and the veg into a baking tray

  9. Add some whole garlic cloves to the baking tray

  10. Add the cinnamon and cardamom sticks

  11. Add ½ tsp of salt to the veg

  12. Drizzle the remaining veg oil to the veg in the tray

  13. Add approx 150ml water to the tray

  14. Cover the tray and put it into the fridge to allow it to marinate overnight

  15. Remove from the fridge and allow to rest for approx 20 mins

  16. Put the tray into a pre heted oven at 150 degrees C and allow to cook for approx 3 hours

  17. Whilst the lamb is roasting in the oven, prepare the parsnips and carrots

  18. Slice the parsnips into chips and drizzle some olive oil and season with the Hara Tikka Spice Blend

  19. Drizzle some olive oil onto the carrots and add a knob of butter

  20. Put the parsnips and carrots into the oven

  21. Once the lamb has cooked allow to rest for 10-15 mins before serving

  22. Add the content from the tray to a saucepan and bring it to boil

  23. Let the content in the pan simmer until it reduces down

  24. Once reduced use the juice to add to the lamb as needed

  25. Add the parsnips and carrots to a plate and serve
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