Thinking of a whole leg of lamb makes me celebrate. Its a dish of festivals and celebrations. Every culture and every home has their own version of making it. If you plan it in advance, its is very easy to make. All you need is hand full of ingredients to make this succulent, juicy leg of lamb shine on the table. I served it with brown nut and raisin rice which complements it really well.
Leg of lamb 4-5 lbs
Yogurt 1. 5 cup
Olive oil 1/4 cup
Salt 3 tsp
Turmeric 1 tsp
Lemon juice 1/4 cup
Garlic 10 cloves
Black pepper 1.5 tsp
Red chili flakes 2 tsp
Sumac Powder 1 tbsp
Make deep cuts 2 inches apart all around the leg of lamb till they reach bone.
Blend garlic cloves with lemon and salt. Rub all over the meat and into the cuts and leave for at least 1 hour.
Mix yogurt with the remaining spices and pour over the meat covering all over and coating between the cuts.
Marinate for at least 12 hour or up to 24 hours.
Preheat the oven at 325 degrees.
Place lamb in a baking dish over the rack. Cover tightly with aluminium foil and put in the oven. Bake covered for 90 mins.
Remove the foil and bake for another 30-45 mins till the top is crispy.
Sprinkle some sumac before serving.
Click for Brown Rice with Nuts and raisins.