Shahi Raan – Royal Leg of Lamb with Saffron Raisin Sauce

Shahi Raan is delicious not only as a roast. It can be made into lamb pilaf, sliced and served on bread or as an entrée. It can also be used to fill dumplings.

1. remove and dress the leg of lamb as desired.

2. pierce the meat all around with a fork or a meat skewer. Place in a dish or possibly an ovenproof dish, in which the roast fits just fine.

Prepare all ingredients for the marinade in a food processor to a thick paste (maybe add 2-3 tbsp. water).

4. pour the marinade over the lamb and spread evenly all over. Cover and refrigerate for 3 days. Remove one hour before roasting and allow to come to room temperature.

5. preheat the stove to 180 °C.

Grind the saffron threads as finely as possible in a mortar or with your fingers. Add 2 tbsp hot water and soak for 15 min. Pour the saffron water over the lamb.

Heat the Reindl on the stove until it boils. Add a quarter of a liter of boiling water. Cover the Reindl with aluminum foil and press the lid tightly on.

Roast the lamb in the oven on a medium shelf for 1 1/2 hours. Reduce the temperature to 110 °C and roast for another 45 minutes. Turn off the oven and leave the Reindl in the oven for another 45 min. Remove just before serving.

9. take out the meat and perhaps remove the strings. The contents

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