This slow roasted lamb recipe creates an intense flavor and tender meat. Key spice ingredients enhance the pleasant flavors while minimizing the gamy taste. Pair it with a flavorful rice mixture for a complete meal.
1: Marinate your lamb leg overnight.
2: Wrap your lamb leg liberally with aluminum foil, placing it on a tray with a cup of water.
3: Bake at 350°F for 5 to 6 hours or until tender.
4: Soak parboil long rice and basmati rice for 15 to 20 minutes.
5: Sauté shredded carrots in ghee with spices.
6: Add soaked, washed, and drained rice, sauté for about three minutes.
7: Add chicken bullion cubes, water, salt, and pepper, and cover.
8: Once it comes to a boil, reduce the heat and simmer for about 15 minutes or until rice is tender.
9: Assemble and serve.
