whole lamb Roast recipe | full domba banany ki recipe | #babafoodrrc magic masala kitchen

Preheat your oven to 325°F (160°C).

In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice to create a marinade.

Rub the marinade all over the lamb, making sure to get it into the cavity and under the skin.

Place the lamb on a large roasting rack in a roasting pan.

Surround the lamb with the quartered onion, chopped carrots, and celery.

Pour the vegetable broth into the bottom of the roasting pan to keep the lamb moist during cooking.

Cover the lamb loosely with aluminum foil and place it in the preheated oven.

Roast the lamb for about 4-5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Remove the foil during the last hour of cooking to allow the skin to crisp up.

Once done, remove the lamb from the oven and let it rest for at least 30 minutes before carving.

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