Leg of Lamb in Aromatic Spices

Lamb, like no other meat, loves marinades. The marinade will make the meat more juicy and will significantly improve its taste. In addition, the pickled piece can be fried until it is lightly roasted.

Ingredients

• 1 leg of lamb weighing approximately 3.5-4 kg
• 300 ml natural yoghurt
• juice of half a small lemon
• garlic - 3 cloves
• 1 st. l. grated lime zest
• 2 carnation buds
• 1 tbsp. l. grated fresh ginger root
• ground cinnamon on the tip of a knife
• 0.5 tsp dry mustard
• 2 tsp salt
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cumin
• 0.5 tsp ground cardamom
• 0.5 tsp ground cayenne pepper
• 1.5 tsp ground paprika

Directions

1. Wash the leg of lamb thoroughly, pat it dry with paper towels. Cut off the fat with a sharp knife.
2. Dissolve lemon juice in 150 ml of yogurt. Pour lamb with this marinade, cover and refrigerate for 10-12 hours
3. The next day, drain the marinade. Peel and chop the garlic, place in a mortar, add lime zest, ginger, cloves, cinnamon, mustard and salt. Crush thoroughly with a pestle. Add remaining yogurt and stir.
4. Add coriander, cumin, cumin, cardamom, cayenne pepper and paprika. Stir again.
5. Preheat the oven to 200 ° C. Smear the leg on all sides with the resulting mixture of spices.
6. Place a grate on the bottom of the deep mold. Put your foot on it, cover with a sheet of foil. Place the dish in the oven. Bake for 1 hour 30 minutes. Turn off the oven, remove the foil, leave the meat in the oven for another 20-30 minutes