Oven roasted leg of lamb, moist and tender like butter, with rice and accompanying salads

 

The components

Shoulder or leg of lamb 🐏 🥩

10 garlic cloves

1 tablespoon onion powder

1 teaspoon turmeric

1 tablespoon paprika

Half a teaspoon of black pepper

1 teaspoon thyme

1 tablespoon ketchup

2 teaspoons yogurt

3 tablespoons oil

For every kilo, we add 1 teaspoon of salt

Correct spices

Rice ingredients

4 cups basmati rice

5 and a half cups of water or broth

1 medium onion

A quarter cup of oil or ghee

Correct spices (lime, cinnamon, cardamom, star anise, cloves, dried coriander)

1 teaspoon ground cardamom

1 teaspoon curry

1 teaspoon seven spices

1 tablespoon salt

Notes

Marinate the shoulder or thigh a day before for best results

We cover the shoulder with parchment paper and foil well, more than one layer, which is very important to avoid steam escaping and drying out the meat

For every kilo of meat, it takes an hour in the oven

That means 3 and a half hours for 3 kilos of meat

After the cooking time is complete, leave the meat for 20 minutes before opening

Served with rice. Good luck 🍖🍖