Mutton Raan Roast
If you like lamb and want to make a flavorful and juicy leg of lamb that is perfect for gatherings and festive dinners then look no further. This is a foolproof delicious raan roast or leg of lamb.
Servings: 10
Calories: 277kcal
Ingredients
- 5.5 lbs leg of lamb 2.5KG
Ingredients for marinade
- 2.5 tsp Salt or to taste
- 1.5 tsp Red chili powder Cayenne pepper (use less for mild)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tsp Crushed red chili
- 1 tbsp green chili paste optional
- 1 cup Yogurt
- 2 tbsp cumin-coriander powder dry roasted
- 1/4 cup Lemon juice
- 2 tsp garam masala or allspice powder or curry powder
- 2 tbsp oil
- 1/2 tsp turmeric
For serving
- 4 tbsp butter optional
- cilantro for garnish
For gravy
- 1 tbsp cornstarch mixed in 1/4 cup of water
Instructions
- Pat dry and score your leg of lamb. (make deep cuts)
- Mix all of the ingredients of marinade.
- Massage it well on the leg of lamb to make sure marinade is reaching deep into the meat.
Marinate overnight
- Cover the leg of lamb with foil paper and leave it in the refrigerator overnight. Next day, take it out of the fridge one hour before cooking.
Roasting the leg of lamb
- Preheat your oven to 350°F. Transfer the leg of lamb to a roasting dish and cover it tightly with foil paper. Bake it in a preheated oven for 3 hours for well done and 4.5 hours for fall of the bone.
- With the help of a spoon baste the leg of lamb every 30 minutes with the juices.
- I like it to fall off the bone, so I cooked it for about 4.5 hours until the internal temperature reached 175°F.
- Once the internal temperature reaches 170°F, take it out because it will continue cooking. Melt 4 tbsp of butter and pour it over the roasted leg of lamb, but this is optional.
- Broil it for the last 5 minutes for a beautiful color. Let it rest for 30 minutes before serving.
Prepare gravy
- Add any remaining juices/drippings from the roasting dish to a pan.
- Mix 1 tbsp of cornstarch with 1/4 cup of water.
- Add the cornstarch slurry and keep cooking until it comes to a boil. Your gravy is ready
- Sprinkle some freshly cut cilantro or parsley over the leg of lamb and serve with gravy.
Video
Notes
You can marinate the leg of lamb in advance for up to 3 days.
Nutrition
Calories: 277kcal | Carbohydrates: 8g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 241mg | Potassium: 530mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg