Roast leg of lamb

This is a favourite dish at Easter time. We serve it with sabzi piez (braised carrots), palak paneer (spinach and cottage cheese), rice, and naan.

Prepare the lamb the night before.


5 to 6 cloves or garlic, peeled and grated

8 cm (3 inches) fresh ginger root, peeled and grated

1 1/2 tsp ground coriander

2 tsp ground cumin

1/4 tsp ground cardamon

1/8 tsp ground black pepper

1/4 cup olive oil

3 tbsp lemon juice

Lamb leg roast (1.5 to 2.1 kg / 3 1/2 to 4 1/2 pounds), thawed


Blend together the first 8 ingredients to make a paste.

Remove the wrapper and rinse the roast lightly with cold water. Shake firmly or pat dry to remove excess moisture.

Coat the leg of lamb with the seasoning paste, cover closely with plastic wrap, and let it marinate in the refrigerator overnight.

Preheat oven to 400˚F. Remove the plastic wrap and place the roast on a roasting pan. Sear the roast in the hot oven for 15 minutes.

Lower the heat to 350˚F and continue roasting for 30 minutes per pound for well done. (Increase the cooking time by 1/3 if the roast is not thawed prior to cooking.)

When done, remove the roast from the oven and tent it with foil for 10 minutes before carving.

–Recipe by Steve L.


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