Garam Masala Lamb Leg with Lemon Yogurt Sauce

1.Preheat your oven to 350°F (175°C).

2.In a large bowl, combine the yogurt, turmeric, cumin, garam masala, salt, lemon juice, and olive oil. Mix well to create a marinade.

3.Place the leg of lamb in a large roasting pan and rub the marinade all over the meat, ensuring it is well coated. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator for deeper flavor.

4.In the same roasting pan, add the sliced onions around the lamb leg. This will add flavor and moisture during cooking.

5.Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 2 to 2.5 hours, or until the lamb is tender and cooked to your desired doneness. Remove the foil for the last 30 minutes to allow the lamb to brown.

6.While the lamb is roasting, prepare the lemon yogurt sauce. In a bowl, combine the plain yogurt, lemon zest, and a pinch of salt. Mix well and set aside in the refrigerator until ready to serve.

7.Once the lamb is done, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute for a juicier result.

8.Carve the lamb leg into slices and serve it on a platter with the roasted onions. Drizzle the lemon yogurt sauce over the top and garnish with fresh cilantro.