Mongolian Boodog

Ingredients

• 2 kg (4.4 lbs) leg of lamb or shoulder 2 kg (4.4 lbs) leg of lamb or shoulder
• 2 onions, sliced 2 onions, sliced
• 4 carrots, sliced 4 carrots, sliced
• 4 potatoes, sliced 4 potatoes, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat your oven to 180°C (350°F).
2. 2.
   Make small incisions all over the lamb and stuff them with slices of onion, carrot, and potato.
3. 3.
   In a small bowl, mix together minced garlic, grated ginger, cumin powder, salt, and pepper.
4. 4.
   Rub the spice mixture all over the lamb, ensuring it is evenly coated.
5. 5.
   Place the lamb in a roasting pan and cover it tightly with aluminum foil.
6. 6.
   Roast the lamb in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes to brown the meat.
8. 8.
   Once cooked, let the lamb rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

Treat your ingredients with care...

• Lamb — Choose a good quality cut of lamb with a decent amount of marbling for a tender and flavorful result.
• Ginger — Use fresh ginger for the best flavor. Peel the skin before grating.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their aroma and flavor.

Tips & Tricks

• For a smokier flavor, you can add a few wood chips to your grill or oven.
• Marinating the lamb overnight in the spice mixture will intensify the flavors.
• Make sure to tightly seal the foil when roasting to keep the meat moist.
• Serve the Boodog with a side of traditional Mongolian flatbread or steamed rice.
• Leftover Boodog can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Mongolian Boodog as the centerpiece of your meal. Place the beautifully roasted lamb on a large platter and garnish with fresh herbs, such as cilantro or mint. Encourage your guests to tear off pieces of meat with their hands and enjoy the succulent flavors.

Presentation advice

To create an impressive presentation, place the roasted lamb on a bed of fresh lettuce leaves. Surround it with the roasted vegetables and drizzle the pan juices over the top. Add a sprinkle of chopped fresh herbs for a pop of color.