فخدة بالخضار | من ايد الشيف | هالة فهمي

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive and has a mild flavor.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and pork shoulder is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and can be used in smaller amounts.

Trim excess fat from the leg of lamb, leaving a small amount for moisture.

Cut the potatoes, carrots, and onions into large cubes.

Prepare a mixture of 500 ml tomato juice and 2 tablespoons tomato paste.

Add the cubed vegetables to a large roasting pan.

Mix spices including cinnamon, turmeric, paprika, salt, and black pepper in a bowl.

Add lemon juice and olive oil to the spice mixture and stir well.

Rub the spice mixture all over the leg of lamb, ensuring it gets into all crevices.

Place the leg of lamb in the roasting pan with the vegetables.

Sprinkle fresh coriander and celery over the top of the lamb and vegetables.

Cover the roasting pan with aluminum foil.

Preheat the oven to 180°C (350°F) and roast for 1.5 hours.

Remove the foil and continue roasting for an additional 30-45 minutes until the lamb is golden brown.

Check the internal temperature of the lamb; it should reach 60°C (140°F) for medium-rare.

Let the lamb rest for 15-20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens