Recipe ingredients
- 3 kg, 96 oz, lamb leg
- 7 cloves garlic, peeled
- 1 kg, 32 oz, golden baby potatoes, peeled, boiled
- 1 kg, 32 oz, carrots, peeled, chopped, cooked
- 1 kg, 32 oz, string beans, cooked
- 1 large onion, peeled
- 3 stalks celery or parsley, chopped
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon ground white pepper
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon salt
- 1/2 cup vegetable oil and butter mixture
- 1/2 tablespoon ground allspice
Recipe method
- Remove the outer thin transparent layer of leg.
- Rub leg with salt and allspice.
- Place in refrigerator for 1 night.
- Fry leg in oil and butter mixture with onion, garlic, celery, some chopped carrots, white pepper and black pepper.
- Heat oven to 250 C.
- Place leg with onion mixture, bay leaves and cinnamon sticks in a large deep oven tray.
- Add 1 cup water and wrap with aluminum foil.
- Lower heat to 200 C.
- Keep for 4 hours or until tender.
- Remove leg from stock.
- Put aside until cool and can be carved.
- Carve into lengthwise slices.
- Drain legs stock, add 1 tablespoon cornflour.
- Bring to a boil on medium heat until it thickens.
- Serve leg garnished with cooked vegetables and pour over hot stock.
Other arab recipes:
Golden lamb leg with vegetables recipe
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