The Twentieth Wife Roasted Leg Of Lamb With Rosemary And Garlic Recipe

Indian history lovers may be familiar with ‘The Twentieth Wife’, a historical fiction novel about Mughal Emperor Jehangir’s twentieth wife, Nur Jahan or Mehrunisa. The novel is beautifully written with imagery that perfectly conveys life at a Mughal court. Some of our favourite scenes in the novel are descriptions of feasts – the Mughals have long been lauded for their treatment of food – especially non-vegetarian fare. In India, we have them to thank for biryani and kebabs.

In ‘The Twentieth Wife’ one of the most drool inducing scenes is in the first few chapters, when Mehrunisa sits down to eat dinner with her family –

“The servants had laid out a red satin cloth on the Persian carpets. Now they filed in, carrying steaming dishes of saffron-tined pulaos cooked in chicken broth, goat curry in a rich brown gravy, a leg of lamb roasted with garlic and rosemary and a salad of cucumber and plump tomatoes, sprinkled with rock salt, pepper and a squeeze of lime juice;”

Is your mouth watering? Ours too. So, we’re sharing a recipe for that delicious sounding leg of lamb. Have it as a main course with a side of bread or potatoes for lunch or dinner.

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Servings

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Ingredients

• 1 leg of lamb
• 1/4 cup fresh lemon juice
• 8 cloves garlic minced
• 3 tbsp rosemary leaves chopped
• 1 tbsp Salt
• 2 tsp black pepper

For the sauce

• 1 cup fresh herbs chopped
• 2 cups onions diced
• 2 cups chicken stock
• 1 cup red wine

Servings MetricUS Imperial Ingredients 1 leg of lamb 1/4 cup fresh lemon juice 8 cloves garlic minced 3 tbsp rosemary leaves chopped 1 tbsp Salt 2 tsp black pepper For the sauce 1 cup fresh herbs chopped 2 cups onions diced 2 cups chicken stock 1 cup red wine

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Instructions

1. Preheat an oven to 400 degrees F.
2. Rub the lamb with the lemon juice and then cover it with the garlic and rosemary.
3. Season with salt and pepper and roast for 30 minutes.
4. Reduce the oven temperature to 350 degrees F and cook for another hour.
5. Take the lamb out and allow it to rest for 15 minutes.
6. In the meantime, combine the pan drippings with the herbs and onions for the sauce.
7. Pour in the chicken stock and wine and stir well until the sauce reduces.
8. Carve the lamb and serve with the sauce drizzled over it.