Entree: Iran – Baluchi Iran – بره بلوچی ➤ Barreh-ye Baluchi (Slow-roasted whole lamb seasoned with regional Balochi spices and a garlic-onion marinade)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 8 hrs

Total 9 hrs 35 min

Ingredients

- 1 leg of lamb, bone-in, approx. 6 lb (2.7 kg)
- 1 1/2 cups (360 g) plain yogurt
- 1 large onion, grated, about 1 cup (150 g)
- 8 cloves garlic, minced, about 1.5 oz (45 g)
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil or melted ghee
- 2 tsp (6 g) ground coriander
- 2 tsp (6 g) ground cumin
- 1 1/2 tsp (4.5 g) ground turmeric
- 1 tsp (2.5 g) ground black pepper
- 1 tbsp (18 g) kosher salt, plus more to taste
- 1 tsp (2 g) crushed red pepper or to taste
- 2 bay leaves
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 tbsp (28 g) unsalted butter, cut into pieces
- 1/4 cup (15 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Combine the yogurt, grated onion, minced garlic, lemon juice, oil or ghee, ground coriander, ground cumin, turmeric, black pepper, 1 tablespoon salt, and crushed red pepper in a bowl to form a thick marinade.
2. Pat the leg of lamb dry. Make 1/2-inch deep slits all over the lamb and rub the marinade thoroughly into the slits and over the surface. Tuck bay leaves and rosemary sprigs into larger slits. Cover and refrigerate for at least 6 hours or overnight for best flavor.
3. Remove lamb from refrigerator 1 hour before roasting to come to room temperature. Preheat the oven to 475°F (245°C).
4. Place the lamb on a rack in a roasting pan. Dot with the pieces of butter. Roast at 475°F (245°C) for 15 minutes to develop color, then reduce heat to 325°F (160°C).
5. Continue roasting until an instant-read thermometer inserted into the thickest part reads 135°F–140°F (57°C–60°C) for medium-rare to medium, about 1.5–2.5 hours more depending on size (total cooking time will vary). Baste with pan juices once or twice during roasting.
6. Remove the lamb from the oven and tent loosely with foil. Let rest 15–20 minutes; temperature will rise slightly. Carve against the grain into slices.
7. Serve garnished with chopped cilantro or parsley and pan jus. Offer lemon wedges and a simple yogurt sauce if desired.