Entree: Saudi Arabia – Saudi Bedouin Cuisine – حنيد ➤ Hanīd (Slow-roasted leg of lamb seasoned with warm Arabian spices, traditionally cooked in a pit or tandoor)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs 30 min

Additional 12 hrs

Total 17 hrs

Ingredients

- 1 bone-in leg of lamb, approx. 6 lb (2.7 kg)
- 1/2 cup (120 ml) ghee or clarified butter, melted
- 1 cup (240 ml) plain yogurt
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) ground coriander
- 1 tbsp (15 ml) ground cumin
- 2 tsp (10 ml) ground cardamom
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) ground cloves
- 2 tsp (10 ml) freshly ground black pepper
- 2 tbsp (30 ml) coarse sea salt
- 8 cloves garlic, minced
- 2 medium onions, sliced
- 1 cup (240 ml) water (or low-sodium broth)
- 2 bay leaves
- 2 whole dried limes or 1 tbsp (15 ml) dried lime powder (optional for authentic tang)

Instructions

1. In a bowl, whisk together melted ghee, yogurt, lemon juice, olive oil, ground coriander, cumin, cardamom, cinnamon, cloves, black pepper, salt, and minced garlic to form a thick spice paste.
2. Pat the leg of lamb dry. Make several deep slashes in the meat with a sharp knife and rub the spice paste all over, pushing some paste into the slashes. Cover and refrigerate to marinate overnight (8–12 hours) for best flavor.
3. Preheat oven to 300°F (150°C). In a large roasting pan, spread the sliced onions and place bay leaves and dried limes among them. Set the marinated leg of lamb on top of the onions, fat side up. Pour 1 cup (240 ml) water or broth into the pan.
4. Cover the roasting pan tightly with heavy-duty foil (or a lid) to trap steam and moisture. Roast in the oven at 300°F (150°C) for 3½ to 4½ hours, until the internal temperature reaches about 185–195°F (85–90°C) and the meat is fork-tender.
5. Remove foil and increase oven temperature to 425°F (220°C). Brush the lamb with any pan juices or extra melted ghee and roast uncovered for 10–15 minutes to brown and crisp the exterior.
6. Let the lamb rest, tented, for 20 minutes. Carve into thick slices and serve on a bed of the braised onions, spooning pan juices over the meat. Traditional accompaniments include flatbreads, rice, or roasted vegetables.