LEG OF LAMB WITH ROASTED POTATOES & HONEY GLAZED CARROTS
PREP TIME 30 MINUTES
COOK TIME 2 HOURS
The trick to a memorable, flavourful and tender lamb is allowing it to marinate for a day or 2 and slow-cooking it to perfection.
It is always easier to get your butcher to cut and clean the lamb for you, removing as much of the fat as he can. Ask him to make slashes in the meat for the marinade to seep into.
Ideally a 2kg leg of lamb would feed 8 to 10 people. Always plan to make more than you expect to use immediately –
leftovers can be used in wonderful sandwiches for lunch the next day.
If you are able, source oven-roasting bags. I’ve found that this retains the moisture during cooking, preventing the meat from drying out. Remove from the bag in the last 30 minutes to let the outside of the lamb crisp up and finally glaze.
2kg leg of lamb
1–2 tbsps vinegar
6–8 whole garlic cloves
2 tbsps ghee
3 tbsps white vinegar
3 tbsps red ginger and garlic masala
1 tsp ground ginger
1 tsp fine red chillies
1 tbsp ground cumin powder
1 tbsp ground coriander powder
1 tbsp salt
1 tbsp lemon pepper
½ cup butter
¼ cup lemon juice
½ cup fried onions, crushed
2 green chillies
1 tbsp black pepper
1 tsp sugar
1 tbsp tomato sauce
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp Maggi chilli sauce
Cover lamb in water with vinegar for 1 to 2 hours. Remove and wash well. Drain in a colander, ensuring that most of the liquid has drained off. Make slits in the leg of lamb with a small sharp knife. Fill the slits with whole garlic cloves.
Prepare the marinade by mixing the marinade ingredients together in a pan. Add ghee, white vinegar, red ginger and garlic masala, ground ginger, fine red chillies, ground cumin powder, ground coriander powder, salt, lemon pepper, butter, lemon juice, fried onions, green chillies, black pepper and sugar. Allow this to simmer just long enough to combine all the ingredients.
Allow the mixture to become a thick paste. Smear it over the lamb, massaging well into the slits and any cavities. Place lamb with the marinating liquid into the oven-roasting bag and leave in the fridge overnight.
Remove from fridge and allow it to come to room temperature. Place into a large oven-proof tray and preheat the oven to 180°C.
Place the leg of lamb into the oven and drop the temperature to 140°C. Slow cook for 2.5 hours. Remove from the oven gently, remove the bag (be careful of the steam).
Spoon the juices over the leg of lamb and place baby onions, baby carrots and baby potatoes around the lamb (you can parboil these to ensure they are cooked to perfection with the lamb).
Mix together the tomato sauce, mayonnaise, Worcestershire sauce and Maggi chilli sauce. Spoon the sauce over the lamb.
Return the lamb to the oven and leave in for another 30 to 45 minutes, basting continuously. If you opt to leave the vegetables out, just add baby onions for the flavour.
I like to serve this with honey glazed carrots (prepared with salt, pepper, onion and butter) or crushed potatoes (boil the potatoes in salted water, remove and drain, crush with a fork. Sprinkle salt, black pepper, thyme and butter over the potatoes. Bake until the edges are crisp. Top with rosemary or thyme sprigs).
ABOUT THE CHEF
Naqiyah Mayat is a connoisseur of luxury, elegance and beauty. Not only a wife and mother of four, Naqiyah is a sought out tastemaker in the Indian and Muslim community and a style force to be reckoned with. After much anticipation Naqiyah’s debut recipe book, The Beginning, gives the newlywed, starter cook and Indian food fan everything they need to make authentic, flavour-filled Indian cuisine.