Lamb Leg Roast

This dish is perfect for special events.
This dish is easy, simple, and mouth-watering that will leave the whole family very full afterwards!

Serving: 7 people

Ingredients:

• lamb leg (the one I used was 6 lbs.)

Marinating ingredients:

• 2 tablespoons ground fresh garlic
• 2 tablespoons fresh ground ginger
• 1 tablespoon red chili powder
• 1 and 1/2 teaspoon salt
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon rosemary
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/4 cup Worcestershire sauce
• 1/2 cup olive oil

Note: If you do not want to use herbs (rosemary, oregano, and thyme), you can replace it with 1 tablespoon of Tika Masala.

Directions:

Take 6 lbs. of a whole lamb leg, and remove all the extra fats.
Then cut deep horizontal cuts on both sides of the leg.
Marinate with the appropriate ingredients listed above.
Rub all the marinating ingredients over the leg and into the cuts. After marinating, leave over night in the fridge, or at least for 12 hours in the fridge (the more time, the better).

This is what the lamb leg will look like after marinating.

Then bake the leg in a roasting pan, with half cup water, in the oven, at 350 Degrees Farenheit, for three hours. Cover the pan completely with foil paper too.

After three hours remove the leg, and put it aside in a dish.

Then take 2 and 1/2 cups of basmati rice. Wash the rice thoroughly and then soak for 15 minutes.
You will notice, in the roasting pan there is some gravy water that came out from the leg. Put this water in a medium sized pot. That water including the oil was 1 ½ cup. Then add in 3 and 1/2 cups more of water in to the pot, and add 1 ½ teaspoon salt, or according to your taste, and 1 black cardamom.

Put the pot on the stove on high heat, and when the water mixture starts to simmer, drain the water from the rice, then add rice in to the pot.

After 10 minutes, turn the heat onto low and cover the lid for 10 minutes.

This is the finished dish

As shown in the picture, I placed the rice in the tray with the leg on top, garnished with onions.

If you are serving with other items too, then put the leg in a different dish and rice in a different dish.