Uploaded December 2020 | Updated September 2026, 1 week ago
Today we're making an extremely Tender & flavorful Middle Eastern leg of lamb, that's perfect for dinner parties and celebrations. It's marinated with an onion and pepper marinade overnight then slow cooked to perfection. We'll also be making the best roast vegetables to serve alongside the lamb.
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➥ Support my work on Patreon patreon.com/MiddleEats
➥ Instagram instagram.com/itsmiddleeats
➥ Facebook facebook.com/MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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00:00 Intro + What is a Middle Eastern leg of lamb
00:55 Making the marinade
03:05 Preparing the lamb
05:00 How to cook the lamb
06:42 Damn good roast vegetables
08:44 Reveal and plating
09:54 Outro + taste test
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My Equipment:
These links are affiliated and help pay for the running of this channel
Oxo Vegetable Peeler: geni.us/tiNom
Food Processor: geni.us/2qQ9bX
Kitchen Scale: geni.us/o3tM
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
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Ingredients
Marinade:
100ml (3.3fl oz) water
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
Lamb Leg:
Lamb Leg or Shoulder Approx 2.5kg (5.5lbs)
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Roast Vegetables:
500g (1.1 lb) Carrots
600g (1.3 lb) Mini potatoes or dice regular potatoes
500g (1.1 lb) Mini onions or shallots
100ml (3.3fl oz) Deglazed lamb juices
1 Large Onion
1 Tsp Salt
1/4 Tsp Pepper
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Directions
To marinade meat:
1. Peel your garlic and onions, and roughly chop to a size that is manageable for your food processor or blender
2. Add all the marinade ingredients to your blender/food processor and process into a fine paste
3. Prepare your lamb leg by trimming excess fat where desired, don't remove all of it or the leg can dry out
4. Make about 15-20 holes in the leg with a knife, and in each one place a sliver of garlic and 1-2 peppercorns
5. Coat the Lamb in the marinade making sure it is pressed into the meat. Refrigerate and allow to marinade for 12 hours minimum
To cook the meat:
1. Remove the meat from the fridge an hour before cooking, and remove all of the onion marinade from on it's surface
2. Prepare a deep baking dish with a wire rack, or by laying in a bed of onion circles. Then place the lamb ontop
3. Grate nutmeg freshly onto both sides of the lamb leg, then cover tightly with foil
4. Place in an oven set to 180c (350f) to bake for 3-4 hours
5. Around the 2.5 and 3 hour marks remove and check to see doneness by pocking with a dinner knife. Once there is little resistance, remove the foil and allow it to brown
6. Remove from the oven once you can easily poke a knife into it
7. Allow to rest for 15-30 minutes before removing any bones and carving it
To cook the roast vegetables:
1. Peel and slice your carrots, potatoes, and onions to your desired shape/size
2. In a blender combine the onion, salt, pepper and some deglazed lamb juices into a fine paste
3. Mix the paste into the vegetables and place on a baking sheet lined with foil
4. Roast the vegetables for an hour until fully cooked and softened
Today we're making an extremely Tender & flavorful Middle Eastern leg of lamb, that's perfect for dinner parties and celebrations. It's marinated with an onion and pepper marinade overnight then slow cooked to perfection. We'll also be making the best roast vegetables to serve alongside the lamb.
----
➥ Support my work on Patreon patreon.com/MiddleEats
➥ Instagram instagram.com/itsmiddleeats
➥ Facebook facebook.com/MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
----
00:00 Intro + What is a Middle Eastern leg of lamb
00:55 Making the marinade
03:05 Preparing the lamb
05:00 How to cook the lamb
06:42 Damn good roast vegetables
08:44 Reveal and plating
09:54 Outro + taste test
----
My Equipment:
These links are affiliated and help pay for the running of this channel
Oxo Vegetable Peeler: geni.us/tiNom
Food Processor: geni.us/2qQ9bX
Kitchen Scale: geni.us/o3tM
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
----
Ingredients
Marinade:
100ml (3.3fl oz) water
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
Lamb Leg:
Lamb Leg or Shoulder Approx 2.5kg (5.5lbs)
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Roast Vegetables:
500g (1.1 lb) Carrots
600g (1.3 lb) Mini potatoes or dice regular potatoes
500g (1.1 lb) Mini onions or shallots
100ml (3.3fl oz) Deglazed lamb juices
1 Large Onion
1 Tsp Salt
1/4 Tsp Pepper
----
Directions
To marinade meat:
1. Peel your garlic and onions, and roughly chop to a size that is manageable for your food processor or blender
2. Add all the marinade ingredients to your blender/food processor and process into a fine paste
3. Prepare your lamb leg by trimming excess fat where desired, don't remove all of it or the leg can dry out
4. Make about 15-20 holes in the leg with a knife, and in each one place a sliver of garlic and 1-2 peppercorns
5. Coat the Lamb in the marinade making sure it is pressed into the meat. Refrigerate and allow to marinade for 12 hours minimum
To cook the meat:
1. Remove the meat from the fridge an hour before cooking, and remove all of the onion marinade from on it's surface
2. Prepare a deep baking dish with a wire rack, or by laying in a bed of onion circles. Then place the lamb ontop
3. Grate nutmeg freshly onto both sides of the lamb leg, then cover tightly with foil
4. Place in an oven set to 180c (350f) to bake for 3-4 hours
5. Around the 2.5 and 3 hour marks remove and check to see doneness by pocking with a dinner knife. Once there is little resistance, remove the foil and allow it to brown
6. Remove from the oven once you can easily poke a knife into it
7. Allow to rest for 15-30 minutes before removing any bones and carving it
To cook the roast vegetables:
1. Peel and slice your carrots, potatoes, and onions to your desired shape/size
2. In a blender combine the onion, salt, pepper and some deglazed lamb juices into a fine paste
3. Mix the paste into the vegetables and place on a baking sheet lined with foil
4. Roast the vegetables for an hour until fully cooked and softened
