Recipe from Sameen Rushdie
Adapted by Tejal Rao
- Total Time
- 2 hours 45 minutes
- Rating
- 4(345)
- Notes
- Read community notes
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. —Tejal Rao
Featured in: A Classic Indian Cookbook Returns, This Time for Americans
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Ingredients
Yield:6 servings
- 1tablespoon poppy seeds
- 1teaspoon coriander seeds
- 10cloves
- 15black peppercorns
- 1cinnamon stick
- 2cardamom pods
- 1bay leaf
- 6garlic cloves, peeled
- 3inches ginger, peeled
- 2teaspoons salt
- 8ounces full-fat yogurt (1 cup)
- 1leg of lamb (4 pounds), bone-in, all fat trimmed
- 1large white onion, roughly chopped
- 4tablespoons clarified butter
- ½cup fried onions, for garnish
- ½cup roughly chopped cilantro, for garnish
- ½lemon cut into thin slices, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
678 calories; 47 grams fat; 22 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 47 grams protein; 968 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
Heat oven to 350 degrees. In a saucepan over medium to low heat, heat butter and sauté chopped onion until light golden. Set aside.
Step
4
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 ½ cup water to it. When ready to serve, garnish the lamb with the fried onions, cilantro and lemon slices.
- For the fried onion garnish, you can buy prepared fried onions from an Indian grocery store, or make your own: In a large, deep saucepan, heat 1½ cups neutral oil over medium heat; thinly slice 2 large white onions and fry, stirring occasionally, until deep brown and crisp. Remove from oil with a slotted spoon, transfer to a paper towel to drain any excess oil, and lightly season with salt.
Ratings
4
out of 5
345
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Cooking Notes
Mark B
Can this be made with a boneless leg of lamb? If so, what adjustments to marinading, cooking time and temperature would you suggest?
Zahra
Unless otherwise specified, it is safe to assume that recipes calling for cardamom are asking for the green ones. Black cardamoms are much stronger in taste and usually the recipe will clearly specify when those are needed. Green cardamoms are great in savory dishes, adding a soft, mellow fragrance.
Ellen
A boneless leg (5-6 lbs) cooks on the grill about 40 minutes to med rare. I'd guess this: marinate as suggested; bake 30 minutes (turning half way through); then add onions and proceed, baking another 30 minutes or until it looks as described. I can't wait to try it!
Bill
You could butterfly the boneless leg and toss it on the grill. Let the lamb come up to room temp for 20 minutes or so, then sear each side over medium-high heat (350-375 degrees) for 4 minutes to lock in the moisture. Move off direct heat and continue to cook for another 10-15 minutes per side. The meat should have some nice brown bits and register 135 degrees on your meat thermometer. No other changes are necessary.
For boneless lamb, remove all membrane and fat, roll and tie with cooking twine ( thinnest makes taut tieing easier) using blanket stitch, and insert meat thermometer after 45 min of roasting uncovered cooking til 140 degrees.
For boneless lamb, remove all membrane and fat, roll and tie with cooking twine ( thinnest makes taut tieing easier) using blanket stitch, and insert meat thermometer after 45 min of roasting uncovered cooking til 140 degrees. Will take less time than for bone-in roast. This method always works for me, and cutting twine then makes serving easy.
Cindy S
I cooked this on Saturday - the aromas from all of the freshly toasted spices that were processed with my mortar and pestle were terrific, however, cooking the lamb as described was a waste. I reduced the cooking time based on other's comments. Covering the lamb was not a good idea - I doubt the lamb in the photo was cooked the way the recipe states. You can't cook the leg for 2 1/2 hrs covered and uncovered and not get leather. My lamb never browned so the flavor never developed.
patty smith
I've made this twice. The first time about two years ago to the exact specifications noted; it was mild and tasty, but not really a repeat. Decided to try it again yesterday with the exact same spices (including green cardamom pods) but used 1.5X the recommended amount, and then marinated overnight. The leg of lamb was roasted at 350F as stipulated and cooked to Ti of 140F. It was SO much more flavorful, without being overpowering.
twwren
If I did this, I would stuff the inside of the lamb with a Mediterranean salsa, maybe some pistachios, some feta cheese, capers and olives. Then roll it up and tie it with kitchen twine. I would then roast it the same as per recipe.
Norma Lehmeier Hartie
I liked this recipe, but would at least double the coriander and add cumin next time because taste was too mild for me. Also, the cup of water was more than enough liquid and I ended up reducing the sauce after meat was done.
me
It is now impossible to buy an 8 oz. container of any yogurt. At best a single container is between 5 and 6 oz. Shows what happens when you recycle an older recipe. Sad. Plain yogurt manufacturers should take note.
todd_eats
I prepared the lamb as the recipe suggests but cooked at a lower temp for much longer - after basting with the butter and onions I kept the lamb covered and cooked for another 90 mins, then removed the foil and cooked for another 60 mins, basting with the liquid every 20 mins. I ended up with fall apart, slow cooked lamb with a beautiful crust and a perfectly reduced sauce to go with it!
Mary
This made for some delicious lamb. I too was worried the cooking time was too long, but my lamb was still rare at the end of 2.5 hours. Since my leg came from a lamb I bought at our local youth fair, it didn't have a weight on it but it was large enough to snugly fit in a 9x9 roasting pan. I let the lamb marinade uncovered in the fridge for about 5 hours. Then, I cooked it covered until the last hour. As another reviewer noted, my lamb never browned and didn't look like the photograph shown.
Dan from Seattle
2.5 hours at 350=Lamb jerky
Robert
Instead of guessing meat temps, use a digital meat thermometer.
patty smith
I've made this twice. The first time about two years ago to the exact specifications noted; it was mild and tasty, but not really a repeat. Decided to try it again yesterday with the exact same spices (including green cardamom pods) but used 1.5X the recommended amount, and then marinated overnight. The leg of lamb was roasted at 350F as stipulated and cooked to Ti of 140F. It was SO much more flavorful, without being overpowering.
Penni
Can this be done with chicken?
Jenelle P.
Made this with a boneless leg of lamb and on the grill - a new fan favorite in our house. Kept the grill ~350F for an hour and a half or so (until the internal temp got between 150-160F.) Delicious.
helene
I made this yesterday with a 4.25 lbs leg of lamb on the bone. Marinated it overnight and started cooking as directed with a digital meat thermometer, set at 130. When I went to turn it to cook another 45 to my horror the internal temp was already up to 129. I panicked. Decided to immediately uncover it and bake another 30 minutes. Then put it on hold warm so my company wouldn't be eating cold meat. What happened? How could cooking time be so off. Did taste great, but .....
Scott M
Q: I usually cook lamb med/rare, but the only raan I ever had out, at Dawat in NYC, was incredible, but cooked thru, even crispy. Yet some here say to pull at 135 or 140. I don't want to overcook it, but making it really moist and tender by cooking in its juices sounds delicious. I have a boneless leg, any thoughts on time and/or internal temp?
Norma Lehmeier Hartie
I liked this recipe, but would at least double the coriander and add cumin next time because taste was too mild for me. Also, the cup of water was more than enough liquid and I ended up reducing the sauce after meat was done.
patty smith
Agree. I also thought the taste, although really nice, was a little mild. I would also reduce the cup of water, and in addition to the doubling the coriander, I'd go to black cardamom pods rather than green- they're a little stronger. Cumin? That's an interesting idea; will try.
Christine
Following the recipe, I doubled everything and roasted a 10 lb. bone-in pork butt in a Dutch oven. Wonderful.
Heather
I have a very similar recipe for raan that is very moist ( why trim the fat!?). Also from GB. Foods of the Orient Marshall Cavendish publisher 1978. Think I'll stick with it.
Cindy S
I cooked this on Saturday - the aromas from all of the freshly toasted spices that were processed with my mortar and pestle were terrific, however, cooking the lamb as described was a waste. I reduced the cooking time based on other's comments. Covering the lamb was not a good idea - I doubt the lamb in the photo was cooked the way the recipe states. You can't cook the leg for 2 1/2 hrs covered and uncovered and not get leather. My lamb never browned so the flavor never developed.
me
It is now impossible to buy an 8 oz. container of any yogurt. At best a single container is between 5 and 6 oz. Shows what happens when you recycle an older recipe. Sad. Plain yogurt manufacturers should take note.
Todd
A couple of suggestions:1) When you remove the roast from the oven, put it on a warm platter, tent with foil, and let it rest for 20 minutes before carving. This allows the juices to be reabsorbed so they don't flood out all over your cutting board.2) For a medium-rare roast, start checking the internal temperature well ahead of the end of the recommended cooking time, and remove the roast from the oven when the temp reaches 130 - 135 degrees F. The temp will rise as the meat rests.
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