Roasted Leg of Lamb

This is one of my dad's specialties and I was fortunate enough to learn from him! It's surprisingly easy to make and makes for an impressive entree, but if you do plan on making this, know that it is time consuming...should be marinated at least overnight to 24 hours (I marinate mine for a few days when I can), and takes about 3 hours to bake. 

Ingredients:

1 leg of lamb, thawed, trimmed of most fat (leave some on to melt into the meat during cooking)

1 box Shaan brand mutton roast masala

2 tbsp Shaan brand tikka boti masala OR fry chops masala (optional)

3 tbsp ginger-garlic paste

1 tbsp vinegar

1 tbsp lemon juice

1 tbsp olive oil

2 tbsp meat tenderizer

salt to taste

1/2 stick of butter, cut into 1/4 inch slices

1 bay leaf

3-4 black cardamom pods (bari elaichi/kaali elaichi)

3-4 whole garlic cloves

a few cloves and black peppercorns

With a knife, make deep slits/pockets in various places in the leg of lamb. Mix the mutton roast masala (and the tikka boti/fry chops masala if you're using it) ginger-garlic paste, vinegar, lemon juice, olive oil, meat tenderizer and salt to form a paste. Fill the pockets/slits with the masala paste and then generously rub it around the entire leg. Stuff the pockets with slices of butter. Cover with foil, let marinate in the fridge for as long as possible. 

Preheat oven to 400 degrees. Use a large roasting pan with a rack or something that elevates the lamb so it doesn't touch the bottom. Spread oil over the rack and place the lamb on top. Pour about an inch of water into the bottom of the pan (make sure it doesn't touch the lamb at all) and place the bay leaves, cardamom pods, garlic, cloves and black pepper in the water. Cover TIGHTLY with foil and place in the oven for 2 1/2-3 hours. To test for doneness, gently and carefully peel back the foil and insert a fork into the lamb. When it's tender and the meat is pulling away from the bone it;s done! Reserve the juices from the bottom of the pan to use as an au jus/gravy. I serve this with spanish rice, kabuli pulao, cucumber yogurt sauce, salad, etc.