Best Special Surti Lamb Raan Slow Roast Spiced Whole Leg Of Lamb 1368920 Recipes
SABUT RAAN (ROAST LEG OF LAMB)
This recipe for a whole roasted leg of lamb comes from the cookbook author Sameen Rushdie, who wrote "Indian Cookery," the classic published in Great Britain in 1988. On Sundays, after a matinee at the Metro Cub Club in Bombay, the Rushdie family often sat down to a special lunch of roast lamb. In this version, the yogurt marinade turns into a rich sauce as it mixes with the braising liquid in the oven. Ms. Rushdie still turns to the dish as the centerpiece of a dinner party, because it can be set up ahead of time and cooked in the oven. The leg is trimmed of all fat, so it's important to keep it moist: For the first couple of hours of cooking, keep it covered, with some water in the pan, then uncover and let the surface brown a little at the end.
Provided by Tejal Rao
Categories dinner, lunch, meat, roasts, main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a small, dry saucepan over low heat, toast poppy seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamom and bay leaf until they release their aromas. Use a mortar and pestle or spice grinder to process into a rough powder. Add garlic, ginger and salt and grind into a smooth paste. In a small bowl, mix with yogurt.
- Prick deep holes all over the lamb, or make gashes with a knife, then rub marinade all over meat and transfer to a roasting pan. Refrigerate for at least 2 hours, or as long as overnight.
- Heat oven to 350 degrees. In a saucepan over medium to low heat, heat butter and sauté chopped onion until light golden. Set aside.
- Add 1 cup water to the roasting pan with the lamb, cover tightly with foil and bake for 45 minutes. Gently flip the lamb over and bake for another 45 minutes. Flip the lamb again, pour the onions and clarified butter over the lamb and roast uncovered for about 1 hour, until the meat is tender, cooked through and lightly browned on the surface. If the pan starts to get dry at any time, add 1/2 cup water to it. When ready to serve, garnish the lamb with the fried onions, cilantro and lemon slices.
SPICED ROAST LEG OF LAMB
This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.
Provided by threeovens
Categories Lamb/Sheep
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
- Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
- Preheat oven to 350 degrees F.
- Place lamb in a roasting pan and surround with the peppers and black eyed peas.
- Pour in the wine, drizzle with remaining oil, and season with salt.
- Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
- Let lamb rest for 15 minutes before serving.
- Serve with cooked rice or polenta.
Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4
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