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+ servings

Roasted Leg of Lamb

An Iranian spiced leg of lamb with warm cumin, turmeric, honey and pomegranate molasses. Marinade, stick it in the oven, then forget about it!
Course Main Course
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 20 minutes
Servings 8 people
Calories 600kcal


For the marinade:

  • 5 cloves garlic, crushed
  • 4 tablespoon pomegranate molasses
  • 2 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • juice of 1 lemon squeezed
  • 2 tablespoon liquid saffron see note
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground black pepper
  • 2 sprigs rosemary, leaves only finely chopped

For the lamb:

  • 1 leg of lamb, 1.5-2kg (3.5-4.5 pounds)
  • 3 large onions, sliced
  • 1 cup chicken stock

For the gravy:

  • 4 tablespoon flour
  • 1/2-1 cup water


  • Preheat the oven to 170 C (325 F)
  • Using a sharp knife,slash the leg of lamb all over making deep cuts
  • Whisk together all the marinade ingredients
  • Massage the marinade into the lamb, pushing it into the cuts you made and all over.
  • Scatter onions all along the bottom of your baking sheet, then place lamb leg on the onions, putting the fattier juicer side of the leg upside down directly touching the onions.
  • Pour the chicken stock on the onions, then cover pan tightly with foil and place in preheated oven.
  • Roast for 3-4 hours . After 3 hours, check if lamb is tender by using a fork to lift a chunk of meat off the bone. If it isn't tender enough, return to the oven for another hour.
  • Remove foil, turn lamb around and roast uncovered for a further 30-45 minutes to brown.

To make gravy:

  • Remove the lamb and onions from the pan, then place the roasting pan with the pan juices on the stove top. Remove a little of the fat off the top, and heat over medium heat until liquid bubbles.
  • Whisk in the flour once the liquid bubbles, and keep whisking while liquid reduces to a thick gravy consistency. Once it thickens considerably, add 1/2-1 cup of water and whisk this in until you get your desired consistency. Season with salt and pepper to taste, and strain into a bowl.


Recipe adapted from Lin's Food.
To make the liquid saffron, combine a pinch of saffron threads that you have crumbled into a fine powder between your fingertips to a pinch of salt and 2 tablespoon of hot water (not boiling, let boiled water cool for 3-5 minutes before adding). Steep for 15-20 minutes then use all in the recipe including the residue.


Calories: 600kcal