Chatpatti leg roast

Name: Chatpatti leg roast
Yield: 6 servings
Cuisine: British
Ingredients: 1 leg of lamb, washed, dried; 10 green chillies; 1 1/2 tbsp. coriander leaves; 8 cloves garlic; 4 dry red chillies; 4 tbsp. vinegar; 1 1/2 cups yogurt; 2 tsp. cumin powder; 1 tsp. dried oregano; 1 1/2 tsp. onion powder; 2 tsp. salt; 2 tsp. coriander powder; 1 tsp. chilli powder; 1/4 tsp. red food colour; 1 tsp. garam masala; 3 tbsp. lemon juice; 3 tbsp. butter; 1 tsp. paprika; 1 tsp. parsley flakes

Sarvat Hanif @sarvathanif

Canada

This show-stopping Chatpatti leg roast makes an excellent centerpiece for any Eid-ul-Adha!
In my house, leg of lamb is the celebratory roast for Eid-ul-Adha. We love its tenderness and flavour. I usually roast it when hubby is around to place it in the oven, flip, remove and crave.
Though roast leg of lamb sounds intimidating, the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook.
Every time I roast the leg, it was gorgeous! Juicy, perfectly cooked, amazing flavour. Here a whole leg of lamb is covered in a delicious blend of fragrant spices and then oven-roasted until tender and succulent. it got rave reviews and every morsel was devoured!
With refreshing raita on the side, this is the showstopper.
Wishing you all Eid Mubarak and may all your udhiyyah/ qurbani be accepted. Ameen. Do remember me and my family in your duas.

Sarvat Hanif @sarvathanif

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Ingredients

6 servings

1leg of lamb, washed, dried
10green chillies
1 1/2 tbsp.coriander leaves
8 clovesgarlic
4dry red chillies
4 tbsp.vinegar
1 1/2 cupsyogurt
2 tsp.cumin powder
1 tsp.dried oregano
1 1/2 tsp.onion powder
2 tsp.salt
2 tsp.coriander powder
1 tsp.chilli powder
1/4 tsp.red food colour
1 tsp.garam masala
3 tbsp.lemon juice
3 tbsp.butter
1 tsp.paprika
1 tsp.parsley flakes

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Steps

1

Make deep cuts on both sides of the leg and place in a dish.
2

In a blender jar add garlic, green chillies, red chillies, cilantro and vinegar and blend into a paste.
3

In a bowl whisk the yogurt with all the spices except paprika and parsley flakes, and the blended paste.
4

Apply the marinade generously over the leg, ensuring to fill the cuts. Cover and refrigerate overnight.
5

Preheat oven 325F/162C.
6

Remove the leg from fridge and bring to room temperature.
7

Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack and roast for about 4 to 4 1/2 hours. Flip after 2 hours. Roast until the internal temp registers 175F/79C.
8

Remove the foil and return the pan to the oven for another 15 to 20 minutes.
9

Remove the lamb from the oven and let it rest for 15 to 20 minutes
10

Mix the butter with paprika and parsley and apply on the leg before serving.
11

Garnish and serve with desired side.