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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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