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Oven baked mutton raan roast pieces served on skewers with spices

Oven Baked Mutton Raan Roast

A show stopping whole leg of lamb marinated overnight in a spiced yogurt marinade and slow roasted until fall apart tender, perfect for Eid or any festive gathering.
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 12 hours 40 minutes
Servings: 9
Course: Main Course
Cuisine: Fusion / Pakistani
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Group Name: For the Marinade
  • 1 cup 240 ml plain full fat Greek yogurt
  • 3 tablespoons 45 ml ginger garlic paste
  • 2 tablespoons 30 ml fresh lemon juice
  • 2 tablespoons 12 g ground cumin
  • 2 tablespoons 12 g ground coriander
  • 1 tablespoon 6 g garam masala
  • 1 to 2 teaspoons 2 to 4 g red chili powder or smoked paprika, adjust for heat preference
  • 1 tablespoon 15 g kosher salt
  • 1 teaspoon 2 g ground turmeric
  • 1/2 cup 120 ml neutral oil such as vegetable or avocado oil
  • Group Name: For the Roast
  • 1 whole bone in leg of lamb 4 to 6 pounds (1.8 to 2.7 kg)
  • 2 large onions sliced thickly
  • 2 to 3 whole carrots peeled and cut into large chunks, optional
  • 1 to 2 pounds 450 to 900 g baby potatoes or Yukon Gold potatoes, halved, optional
  • Fresh cilantro or mint for garnish

Method
 

  1. In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, cumin, coriander, garam masala, chili powder, salt, turmeric, and oil until smooth.
  2. Using a sharp knife, make deep slits, about 1 inch (2.5 cm), all over the leg of lamb, spacing them 1 to 2 inches (2.5 to 5 cm) apart.
  3. Place the lamb in a large roasting pan or dish. Rub the marinade generously over the entire surface, working it into the slits. Cover tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight, 12 to 24 hours.
  4. Preheat the oven to 325°F (163°C).
  5. Remove the lamb from the refrigerator 1 hour before cooking to reach room temperature.
  6. Scatter the sliced onions and optional carrots and potatoes around the lamb in the roasting pan.
  7. Cover the pan tightly with aluminum foil. Roast for 3.5 to 4 hours for a 5 pound (2.3 kg) leg.
  8. Remove the foil carefully. Increase the oven temperature to 375°F (190°C). Roast uncovered for an additional 30 to 45 minutes, basting occasionally with pan juices, until the internal temperature reaches 145 to 160°F (63 to 71°C) for medium, or higher for a well done, fall off the bone texture.
  9. Remove the lamb from the oven and tent loosely with foil. Let it rest for 20 to 30 minutes before carving.
  10. Carve against the grain into thick slices or pull apart with forks. Spoon pan juices over the meat and garnish with fresh cilantro or mint before serving.

Notes

For a milder version, reduce or omit the chili powder and add a touch of honey to balance the spices. For extra flavor, baste every 30 to 45 minutes during the uncovered roasting stage. Always verify doneness with a meat thermometer inserted into the thickest part of the leg, avoiding the bone.