SPECIAL SURTI LAMB RAAN - SLOW ROAST SPICED WHOLE LEG OF LAMB
A mouthwatering deliciously spiced whole leg of roast lamb. Lamb is marinated for 24hr in artisan spices -surti-jeera masala hybrid of a professional herb/spice blend and slow cooked for 3hrs. The meat is deliciously moist, delicately spiced, falls off the bone and melts in the mouth! A centre piece for a dinner party.
Provided by bipinsmasala
Time 4h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mixed the two masala (Surti masala and Jeera masala from www.curryfusion.net) with the mint, lemon juice and sunflower oil to make the marinade. Make deep cuts into the leg all over and evenly rub the marinade on to the meat. Season with freshly cracked black pepper. Marinate for 24hrs or if you have time 48hrs in the fridge.
- Cook for 3.5 hours covered with foil at 150C. Remove the foil and cook for further 20 minutes at 190-200C for colour and baste frequently resulting in a beautiful spicy crust.
- Rest for 15 minutes so the meat relaxes and juices are taken up. Shredding the meat off the bone with a fork, separate the meat juices and fat from the roasting tin. Once shredded pour over the cooking liqueur to create a pulled Juicy lamb that is mouth watering meaty lamb with the signature Bipin's jeera and surti flavour hit.
INDIAN ROAST LAMB (RAAN)
Extra special 48hr marinated, 6hr slow roasted leg of lamb, that is absolutely divine, melts in your mouth. A delight for the foodie!
Provided by bipinsmasala
Time 6h
Yield Serves 8
Number Of Ingredients 14
Steps:
- mix all the marinade ingredients together and rub into meat, place in oven bag and marinate for 48hrs in the fridge
- Cook at 140C for 6hrs, rest for 30 minutes and garnish with chopped chillies and coriander with a wedges of lemon
SPICED ROAST LEG OF LAMB
This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.
Provided by threeovens
Categories Lamb/Sheep
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
- Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
- Preheat oven to 350 degrees F.
- Place lamb in a roasting pan and surround with the peppers and black eyed peas.
- Pour in the wine, drizzle with remaining oil, and season with salt.
- Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
- Let lamb rest for 15 minutes before serving.
- Serve with cooked rice or polenta.
Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4
SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Categories Bon Appétit Dinner Lamb Spice Coriander Cinnamon Cardamom Lemon Juice Mint Parsley Roast Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
- Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
- Let lamb sit out on counter at room temperature 1 hour before roasting.
- Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
- Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
- Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.
SABUT RAAN (ROAST LEG OF LAMB)
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.
Provided by Tejal Rao
Categories dinner, lunch, meat, roasts, main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Heat oven to 350 degrees. In a saucepan over medium to low heat, heat butter and sauté chopped onion until light golden. Set aside.
- 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 1/2 cup water to it. When ready to serve, garnish the lamb with the fried onions, cilantro and lemon slices.
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- make triangle slits on the top of the fat side of the leg of lamb. Remove any tough fascia from the bottom of the leg of lamb. Cut deep slit with your knife just big enough to slide in a whole garlic clove into the meat in 6-8 places. Drizzle the leg of lamb with the marinade and rub all over the lamb. Marinate the leg of lamb covered in the refrigerator overnight.
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