Lamb Raan

Name: Lamb Raan
Prep time: 30 min
Cook time: 3 h 40 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2kg leg of lamb, skin scored deeply; 400ml full fat yoghurt; 6 cloves garlic, minced; 3cm fresh ginger, minced; 3 tbsp garam masala; 2 tsp chilli powder; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 3 tbsp lemon juice; 3 tbsp vegetable oil; sliced onion and coriander to serve

A whole slow-roasted leg of lamb marinated in yoghurt and spices — the showstopper of Indian celebration cooking.

Total time

250 min

Prep

30 min

Cook

220 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

2kgleg of lamb, skin scored deeply

400mlfull fat yoghurt

6 clovesgarlic, minced

3cmfresh ginger, minced

3 tbspgaram masala

2 tspchilli powder

2 tspground cumin

2 tspground coriander

1 tspturmeric

3 tbsplemon juice

3 tbspvegetable oil

sliced onion and corianderto serve

Instructions

Make deep cuts all over the lamb leg, going down to the bone.

Mix yoghurt with all spices, garlic, ginger, lemon juice and oil.

Rub marinade deeply into all cuts, coat completely.

Marinate overnight — 24 hours is ideal.

Roast at 220C for 20 minutes to brown.

Reduce to 160C, cover tightly with foil and roast 3 hours.

Remove foil, increase to 200C for 20 minutes to caramelise.

Rest 20 minutes, serve on a platter with sliced onion and coriander.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

196

Protein

5.2g

Fat

14.9g

Carbs

12.5g

Fiber

2.4g

Sodium

49mg

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