Drool Alert! My Lamb Raan…Enough said!

Imagine if you will the standard lamb roast, then catapult it into a cosmic Kaleidoscope of spice and flavour. A sumptuous leg of lamb with two marinades; a hot and fiery dry spice rub followed by a cool, sweet and creamy rub of exotic papaya, ginger, garlic and yoghurt. Good God! I just drooled on my keyboard. Ladies and Gents, I give you the best lamb you will eat! Introducing Lamb Raan!


  • I recommend that you marinade and leave overnight.
  • The longer to can roast the better, it’s absolutely fine for slow roast for 6 hours, but one time I roasted for 10 and it was even better!!
  • Mix all the dry spices in a small bowel together before rubbing the lamb.
  • I recommend using a food processor for the wet marinade. Just whizz it all together!


1 x leg of lamb

Dry marinade:

  • 1 ½ tsp. Garam masala
  • 1 ½ tsp. Ground cumin
  • 1 ½ tsp. Turmeric
  • 1 ½ tsp. Hot chilli power
  • 1 ½ Coriander power
  • 1 ½ Salt and black pepper

Wet marinade:

In a food processor put the following:

  • 1 x papaya; de-skinned and de-seeded
  • 1 x small onion
  • 1 ½ tsp. Hot chilli power
  • 1 ½ tsp. Garam masala
  • 1 ½ tsp. Cumin powder
  • 1 ½ tsp. Salt and pepper respectively
  • 2 heaped tbsps. Full fat yoghurt
  • 1 tbsps. Garlic paste
  • 1 tbsps. Ginger paste
  • Juice of half a lime


Step 1:

Before anything, I recommend scoring the lamb with a sharp knife to allow the marinade penetrate the meat. Once scored rub the leg generously with the dry spice rub ensuring that you cover the whole leg, not just the top. I recommend doing this in a large roasting tin. Cover with cling film and leave in the fridge for one hour.

Step 2:

In a food processor whizz all the wet marinade items together. Similarly to that of the dry rub, rub the wet marinade across the whole leg ensuring an even coverage. Sprinkle with little salt and pepper if you like. Re-cover your lamb and return to the fridge preferably overnight.

Note: bear in mind that the fruit in the marinade will caramelize during the roasting process so a low heat for a long time is my preferred way of cooking this.

Step: 3:

Pre-heat you oven to 150 degrees Celsius (fan oven). Remove cling film, and place the lamb in the oven for 30minutes. After 30 minutes, reduce the heat to 130 degrees Celsius and leave for 7 hours. Keep checking every so often, there should be no need to for water. The marinade should slowly dry and caramelize giving a deep colour to your lamb and a soft and succulent consistency.

To finish, brush with a little melted butter and there you have it! Life changing lamb that is easy peezy! To truly enjoy this dish I recommend you serve your lamb with daal makhani and garlic naan (see recipe #6 for details).

A rich and luxurious dish fit for any king of queen!

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