Here's How To Roast A Leg Of Lamb For Eid

The secret the Aunties never tell you: IT'S REALLY EASY.

Muslims around the world celebrate Bakra Eid by slaughtering a goat and cooking a feast. I don't even have a backyard at my apartment in New York City, so this year, I settled for roasting a leg of lamb instead.

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It took me a while to figure out how to celebrate Eid in America, and I wrote about it here.

1. Here are the ingredients you'll need.

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Get the leg of lamb from a halal butcher if you can. The full recipe is at the bottom of this post. Here is a step-by-step.

2. Stab little holes all over the lamb with a knife and then stick the garlic cloves inside.

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Slice any really large cloves so that they'll fit. This way, the garlic flavors the lamb FROM THE INSIDE.


3. Put the remaining ingredients, except the yogurt, in a blender.

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And puree until everything is totally smooth.

4. Add the yogurt and blend again.

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Make sure to use whole milk yogurt!

5. Put the marinade in a big bowl, stick the lamb in there and mix it all together.

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I love using my hands to do this.


6. Cover the whole thing with plastic wrap and chill it in the fridge for at least four hours.

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7. Roast the marinated leg of lamb in a roasting pan or, if you don't have one of those, on a rack set over a baking sheet.

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It gets all delicious and browned on the outside.

8. Invite your friends because...

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Serve the lamb with a mix of homemade dishes and stuff you can get from your favorite take-out (like samosas and naan).

Read about the whole menu here.

Tandoori Leg of Lamb

Serves: 4-6

Recipe by Zainab Shah


1 (1.5-pound) bone-in leg of lamb

6 cloves garlic, whole (slice them if they are large)

2 chopped onions

6 whole cloves

2 inch piece of ginger, peeled and chopped

1 teaspoon turmeric powder

2 teaspoon coriander powder

2 teaspoon garam masala

2 teaspoon cumin powder

4 to 5 small Thai green chiles or 2 teaspoons red chile powder

Juice of 1 large lemon or 2 limes

2 tablespoons canola oil

1 bunch cilantro

1 large pinch salt

1 bunch mint leaves

1 cup plain, whole Greek yogurt

Raita (yogurt sauce) and mint chutney, optional (recipes below)


With a knife, make slits in the leg of lamb and insert the garlic cloves into the meat. Combine all the remaining ingredients except the yogurt in a blender and puree until smooth. Add the yogurt and blend again to mix everything evenly. Rub this mixture all over the lamb and marinate least 4 hours or overnight in an airtight container in the fridge.

Place the marinated leg of lamb in a roasting pan and cook in the center of an oven at 375 F (190 C) for 1 hour 30 minutes to 2 hours. Serve the leg of lamb on a platter, with the sauces on the side. Garnish the platter with lemon wedges and cilantro, if you want.



Serves 4-6

Recipe by Fazilat Shah


1 cup plain whole-milk yogurt

⅓ cup whole milk

½ cucumber, peeled and grated or fine-chopped

Salt and pepper, to taste

Cumin powder, to taste

Red chile powder, to taste


In a bowl, combine all the ingredients.

Mint Chutney

Serves 4-6

Recipe by Zainab Shah


1 cup mint leaves

1 cup cilantro leaves

1 Thai green chile, stemmed

½-inch piece ginger, peeled

1 teaspoon cumin powder

2 tablespoons lemon juice

Kosher salt, to taste (you could also use black salt, which adds a sharper more peppery taste)


Combine all ingredients in a blender. Puree until the mixture is a thick, smooth chutney.


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Tandoori Leg of Lamb




Achaar (pickle)

Gulab Jamun (South Asian doughnuts in sweet syrup)

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