Leg of Lamb with Pistachio-Ginger Marinade

First, soak the saffron threads in a little warm water. Meanwhile, finely grate the ginger, finely chop the garlic cloves and mix both in a small bowl with cumin, turmeric, cardamom, pepper, cinnamon, a good pinch of salt and some clove powder. Pour in lime juice, mix in chopped chili pepper and blend everything into a creamy paste. Add a little more water or oil if needed.

Make a few deep incisions in the well-cleaned leg of lamb (without skin and excess fat) and rub vigorously all over with the spice paste. Also season the incisions well.

Puree the pistachios with the saffron threads including the liquid and the yogurt. Warm the honey slightly and stir in. Coat the leg of lamb with this mixture and marinate in a cool place overnight.

The next day, place in a roasting dish and roast in a strongly preheated oven (220 degrees), covered, for 20-25 minutes at first. Then reduce heat to 160-170 degrees and finish roasting for about 1 1/2 – 2 hours. Lift out, cover with aluminum foil and let rest briefly before serving.

Preparation Tip:

For the roasting time, a guideline of 30 minutes per 500 grams of leg is recommended. The longer you marinate the leg of lamb, the more tender its meat will be afterwards. In India, it is sometimes left to marinate for up to 2 days. Recommended side dishes: rice and Indian bread.

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