Lamb Leg Roast Recipe

Ingredients

• Lamb leg. . . . . . . . . . . . . . . . . . . 2-2 ½ kgs.
• Salt. . . . . . . . . . . . . . . . . . . . . . . . . . 2 tbsp.
• Red chillies. . . . . . . . . . . . . . . . . 2 tbsp.
• Lemon juice. . . . . . . . . . . . . . . . .2 Nos.
• Garam masala (grinded). . . 1 tbsp.
• Dry coriander.(grinded). . . . 1 tbsp.
• Papaya. . . . . . . . . . . . . . . . . . . . . . . . .6-7 pieces

How to make Lamb Leg Roast

1. Prick the lamb leg with the help of fork or with a knife.
2. Now apply salt red chillies, dry coriander, garam masala, lemon and papaya on the lamb leg and pit it in the refrigerator over night.
3. Put the lamb leg in a big sauce pan and add 2 cup of water.
4. Cover and cook on low heat, until the water gets dried.
5. Take out the lamb leg and deep fry it until gets golden or roasted.
6. Put it in the preheated oven for about 25 minutes at 180oC.
7. Serve with French fries or boiled potatoes, carrots and peas.