Indian · Dinner
Saffron Roasted Lamb Leg
Raan Musallam
A Mughlai banquet centrepiece of slow-roasted lamb leg marinated in yogurt, cashew, and warm spices, then finished in saffron ghee for a celebration table classic.
$$$
20 minsPrep
40 minsCook
60 minsTotal
HardLevel
Nutrition per serving
685Calories
48gProtein
42gFat
18gCarbs
3gSugar
2gFiber
820mgSodium
165mgChol
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Instructions
1
Prep
Score both lamb legs deeply on both sides with 4–5 slits, 0.5 inch deep. Pat dry. Soak cashews and almonds 15 minutes in hot water; drain. Blend with 1/2 cup water and 2 tbsp fried onion until smooth. Whisk yogurt with ginger-garlic paste, papaya paste, cashew-almond paste, Kashmiri chilli powder, coriander, cumin, cardamom, mace, cloves, and salt. Massage marinade into lamb, working into slits. Rest 15 minutes covered. Soak saffron threads in 2 tbsp warm milk 10 minutes.
2
Sear
Preheat oven to 350°F (175°C). Heat 3 tbsp ghee in a large heavy oven-safe skillet over medium-high until shimmering. Sear lamb legs 3 minutes per side, basting with ghee, until deeply golden on edges.
3
Roast
Transfer skillet to oven. Roast 35–40 minutes, basting twice with rendered ghee, until lamb reaches 145°F (63°C) internal for medium. Pull from oven, tent loosely with foil, and rest 5 minutes until carryover heat brings temperature to 150°F.
4
Finish
While lamb rests, heat remaining 2 tbsp ghee in a small skillet over low heat. Add saffron milk and rose water; swirl 30 seconds without bubbling. Slice lamb on the bias into 0.5-inch slices.
5
Plate
Arrange sliced lamb on warm plates with bone visible. Drizzle saffron-rose ghee over slices. Garnish each plate with 2 tbsp fried onion, 6 mint leaves, 1 tbsp fresh coriander, and silver leaf if using. Serve with lemon wedges and sliced red onion alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) lamb leg, bone-in
- 120ml (1/2 cup) plain whole-milk yogurt
- 3 tbsp ginger-garlic paste
- 3 tsp raw papaya paste
- 50g (1.8 oz) cashews
- 20g (0.7 oz) blanched almonds
- 3 tsp Kashmiri chilli powder
- 3 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground green cardamom
- 0.5 tsp ground mace
- 0.25 tsp ground cloves
- 1.5 tsp salt
- 5 tbsp ghee
- 2 pinches saffron threads
- 2 tbsp warm milk
- 1 tsp rose water
- 1/4 cup fried onion (birista)
- 12 fresh mint leaves
- 2 tbsp fresh coriander
- 2 lemon wedges
- 2 tbsp red onion
- 1 small piece edible silver leaf (varak)