Is their anything more celebratory than a beautiful leg of lamb? It has become part of our Eid tradition to make it in time for breakfast so we can have some with on the side of our fried eggs and Sanna (steamed rice cakes), another non-negotiable for Eid day. This recipe is one shared with me by my cousin Abida many years ago. It has become a family recipe and a favourite for us all but none can do it quite like she can. Though I’d like to believe mine is a close second…lol. I love the new blues in the Le Creuset collection and the leg paired with crispy roast potatoes contrasts just beautifully in this roaster and will look amazing on my Eid table. Do you have a roast leg every Eid? Do try this recipe and let me know what you think.

Easy Roast Leg of Lamb

Ingredients:
Leg of lamb approx 2kg
1 Tbsp Garlic and Ginger paste
3 Tbsp Mrs Balls Chutney
3 Tbsp tomato sauce
3 Tbsp Worcesteshire sauce
2 Tbsp good quality BBQ spice
Juice of half a lemon
1/2 tsp salt
1/2 tsp black pepper
1/2 head of garlic, cloves cut in slivers
12 cloves

Method:
Rinse the lamb and trim some of the fat but leave some on to keep it juicy. I don’t add extra oil so it will need it’s own fat to cook in. Pat dry with a paper towel.
Make deep incisions all over and rub all over with the garlic and ginger.
Press a garlic sliver and a clove into each incision.
Mix all the sauces and spices in a bowl and coat the lamb with the mixture. Marinate overnight in the fridge.
Transfer the leg to a roasting dish and allow to come to room temperature.
Roast in a preheated oven on 200 deg for about 2 to 3 hours turning and basting in it’s own juices every 30 minutes.