Mutton Leg Roast
Description
An impressive, tender, and juicy full mutton leg roast deeply marinated in yogurt, raw papaya paste, and aromatic spices, then oven-baked to perfection and served with roasted potatoes and a rich glaze.
Ingredients
Instructions
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Clean and pat dry the whole mutton leg completely with a kitchen towel.
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Prick the leg thoroughly all over with a fork and make deep slits or cuts if baking, or keep it pricked well if cooking in a pot.
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Apply raw papaya paste and lemon juice all over the mutton leg and let it rest for 1 hour to tenderize.
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In a bowl, mix yogurt, ginger-garlic paste, oil, salt, and all the spices (coriander, cumin, chilli powders, turmeric, garam masala, black pepper) along with optional food color to make a rich marinade.
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Apply the marinade generously all over the mutton leg, ensuring it reaches deep into the slits and pricked holes.
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Cover tightly and refrigerate for 8 hours or overnight (remembering to pierce it a few times during marination to absorb flavors).
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Place the marinated leg on a wire rack inside an oven-safe baking dish, drizzle oil over it, and seal tightly with aluminum foil.
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Bake in a preheated oven at 400°F (approx. 200°C) for about 1.5 hours (or simmer covered in a heavy pot with a little water for 1.5 to 2 hours if stovetop cooking).
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Remove the foil after initial baking, collect the accumulated juices in a pan to reduce into a thick glaze on high heat, and bake uncovered for another 30 to 40 minutes until nicely browned and fully tender.
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Toss potato wedges in the leftover marinade and bake alongside the leg until golden and cooked through.
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Pour the rich reduced glaze over the roasted leg, garnish with roasted potatoes, and serve hot.
Note
Applying raw papaya paste and letting the mutton leg rest for an hour before marination ensures the meat becomes melt-in-the-mouth tender during roasting.
Collect the natural juices released during the first phase of baking and reduce them on high heat to create a flavorful glaze to pour over the finished roast.
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