Fun fact: I don't eat meat on the bone. No way, no how. Not rib racks, not chops, nor steaks, nor cutlets- nada. I'm fine with meat- beef, chicken or otherwise. I can handle it as in cutting and cleaning, but the sight of a slab of meat with bone on my plate unnerves me. I can't explain it.
So this recipe, is purely for your use and enjoyment my dear avid readers.
The credit for this recipe go solely to Maryam , as I never would have thought making a roast leg of lamb could be so straight forward and simple.
When I read recipes for roast, I usually come across terms such as: meat thermometer and baster and eye of newt, and baby dragon's tears..well not the last two but you get the gist. This recipe doesn't need anything special, you've probably got the ingredients in your pantry, and the only tools you'll need are your hands and a sharp knife.
Go ahead, try it. I got praises and nods of approval for this roast, I'm sure you and your family won't be disappointed.
1 head of garilc
3 tbsp tomato paste
2-3 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
1/2- 1 tsp chili flakes
Preheat oven at 400 F.
Combine the tomato paste, salt, pepper, chili flakes, onion and garlic powder together to form a paste. Reserve for later use.
Peel the garlic cloves. Puncture the leg at regular intervals, and insert cloves.
Smear the reserved paste onto the leg making sure to include the underside. Place the leg onto prepared baking tray at cook for 2 hours covered. Remove foil and cook another 10-15 minutes to crisp the top.
Serve hot on a bed of vegetables and/or mashed potatoes.