Masala Leg of Lamb with Pulao

1. Mix coconut milk, olive oil, lemon juice, paprika, garam masala, chili powder, coriander, cumin, salt, black pepper, turmeric, and ginger & garlic paste to form a masala paste.
2. Clean and trim excess fat from the leg of lamb, then make 10-20 deep slits and place a clove of garlic in each.
3. Spread the masala paste all over the top and underneath the leg, and press excess paste into the slits. Make sure to get inside all the nooks & crannies to maximize on flavor.
4. Marinate overnight if possible!
5. In your roasting sheet, lay down the onions or use a rack to keep the leg suspended. Add 2 cups of water to the pan and tightly seal with foil.
6. Place in the oven at 350F for 3 hours, then remove the foil and continue cooking for another 20 minutes. Feel free to add potatoes if desired.
7. Grab some of the pan drippings and cook basmati rice to make a pulao.
8. Top with cilantro and enjoy!