Roasted Leg of Lamb (Mutton Raan Roast)

Roasted Leg of lamb or mutton raan roast is a festive recipe usually made for gatherings and festive dinners, as its rich flavors and succulent tenderness provide a memorable dining experience. Make it this Thanksgiving for your loved ones and friends, and trust me, this easy recipe is going to be the show stopper that draws everyone to the table. The savory aroma that fills your home as it slowly cooks is an invitation for guests to gather and share in the joy of the occasion.

Leg of lamb is a bone-in large piece of lamb that comes from the back haunches of the lamb. I used 5.5 pounds of leg of lamb. I left it outside all night to thaw. Once defrosted, I added deep cuts diagonally against the grain before marinating it. If you’re not comfortable leaving it outside to thaw, then leave it in the fridge to defrost for at least 24-36 hours, and the process will be slow.

You can also use fresh meat if you prefer. Once ready to marinate, pat dry with paper towel to absorb extra moisture. For less gamy flavor trim off the excess fat and only leave behind a little for flavors. A little bit of fat will keep the meat moist and also enhance the flavors.

Seasoning

To marinate the mutton leg I used salt, red chili powder, turmeric, dry roasted cumin coriander powder and garam masala.

If you can’t find garam masala then you can also use allspice powder or even curry powder. Sometimes curry powder already have salt in it so adjust the salt accordingly.

Add cumin and coriander seeds in a pan and roast over the medium flame until fragrant and then add to a blender to make a powder.

Ginger and garlic

You’ll also need homemade ginger and garlic paste. I always make my own and freeze in the form of cubes and use as needed. You’ll need 2 tbsp of each ginger and garlic for 2.5 KG or 5.5 pounds of leg of lamb.