Sabut Raan (Roast Leg of Lamb)

Name: Sabut Raan (Roast Leg of Lamb)
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1 tablespoon poppy seeds; 1 teaspoon coriander seeds; 10 cloves; 15 black peppercorns; 1 cinnamon stick; 2 cardamom pods; 1 bay leaf; 6 garlic cloves, peeled; 3 inches ginger, peeled; 2 teaspoons salt; 8 ounces full-fat yogurt (1 cup); 1 leg of lamb (4 pounds), bone-in, all fat trimmed; 1 large white onion, roughly chopped; 4 tablespoons clarified butter; 1/2 cup fried onions, for garnish; 1/2 cup roughly chopped cilantro, for garnish; 1/2 lemon cut into thin slices, for garnish

Recipe from Sameen Rushdie

Adapted by Tejal Rao

Sabut Raan (Roast Leg of Lamb) — Tom Jamieson for The New York Times

Total Time: 2 hours 45 minutes
Rating: 4(373)
Comments: Read comments

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. —Tejal Rao

Featured in: A Classic Indian Cookbook Returns, This Time for Americans

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Ingredients

Yield:6 servings

1tablespoon poppy seeds
1teaspoon coriander seeds
10cloves
15black peppercorns
1cinnamon stick
2cardamom pods
1bay leaf
6garlic cloves, peeled
3inches ginger, peeled
2teaspoons salt
8ounces full-fat yogurt (1 cup)
1leg of lamb (4 pounds), bone-in, all fat trimmed
1large white onion, roughly chopped
4tablespoons clarified butter
½cup fried onions, for garnish
½cup roughly chopped cilantro, for garnish
½lemon cut into thin slices, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Heat oven to 350 degrees. In a saucepan over medium to low heat, heat butter and sauté chopped onion until light golden. Set aside.
Step 4
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 ½ cup water to it. When ready to serve, garnish the lamb with the fried onions, cilantro and lemon slices.

Tip

For the fried onion garnish, you can buy prepared fried onions from an Indian grocery store, or make your own: In a large, deep saucepan, heat 1½ cups neutral oil over medium heat; thinly slice 2 large white onions and fry, stirring occasionally, until deep brown and crisp. Remove from oil with a slotted spoon, transfer to a paper towel to drain any excess oil, and lightly season with salt.

Ratings

4 out of 5

373 user ratings

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Comments

Mark B7 years ago

Can this be made with a boneless leg of lamb? If so, what adjustments to marinading, cooking time and temperature would you suggest?

Zahra7 years ago

Unless otherwise specified, it is safe to assume that recipes calling for cardamom are asking for the green ones. Black cardamoms are much stronger in taste and usually the recipe will clearly specify when those are needed. Green cardamoms are great in savory dishes, adding a soft, mellow fragrance.

Ellen7 years ago

A boneless leg (5-6 lbs) cooks on the grill about 40 minutes to med rare. I'd guess this: marinate as suggested; bake 30 minutes (turning half way through); then add onions and proceed, baking another 30 minutes or until it looks as described. I can't wait to try it!

Jenn2 months ago

This was absolutely delicious, and the lamb was cooked to perfection using this method and timing. I'm not sure why the recipe doesn't mention it, but you absolutely must reduce the liquids after removing and tenting the lamb, pour the jus over the lamb, then lemons and cilantro. an absolute hit for Easter dinner.

Frank D1 year ago

Question: If I'm marinating the lamb overnight should I cover the roasting pan with plastic wrap?

todd_eats2 years ago

I prepared the lamb as the recipe suggests but cooked at a lower temp for much longer - after basting with the butter and onions I kept the lamb covered and cooked for another 90 mins, then removed the foil and cooked for another 60 mins, basting with the liquid every 20 mins. I ended up with fall apart, slow cooked lamb with a beautiful crust and a perfectly reduced sauce to go with it!

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