I have always loved every kind of Roast- Roast beef, Roasted leg of lamb, Roast Chicken. But there's something special about my Mother Sunila's roasted leg of lamb. Its the right amount of spices and the ingredients which makes it just perfect. Its neither a western recipe nor an Indian- its both!
You need one leg of lamb. Tell the butcher to remove the shin bone and the bone at the top. Make gashes on both sides.
4 tablespoons of olive oil,
Garlic pods from a whole pod of garlic in the gashes every where,
Fresh ground pepper
juice of one lemon or 1 tablespoon vinegar .
Marinate overnight or at least 4-6 hours.
2 onions sliced
2 bay leaves
1 stick cinnamon
4 medium potatoes
1 cup small onions
1 cup peas (optional)
Heat a tablespoon of oil in a large pan. Brown the marinated leg of lamb on all sides till its golden brown.
Add the sliced onions, bay leaves, whole black pepper, cinnamon, cloves.
Add a cup of warm water, cover and cook on low heat for 45 minutes. Open every 15 minutes and change sides. Add a little hot water if its sticking.
Add halved potatoes and baby onions, peas (optional) and cook for another half hour.
Once done, remove the leg from pan.
The gravy : Heat the remaining liquid with vegetables in the dish . Add a cup more hot water/stock
Mix some fine flour or corn flour in half a cup of milk and add to the stock to thicken. You can also grate some horseradish (mooli) into it for flavour. Serve separately or together with roast.
Leftovers are great for sandwiches! This recipe is just as good with chicken.