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Middle Eastern Leg of Lamb |
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If you're looking for an effective marinade for a large
piece of meat, dairy (more specifically, lactic acid) works really well.
The recipe not only softens the meat, but it also spikes the meat with
delicious Middle Eastern flavours. Try serving it with salad and
couscous. |
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| 4 cloves of garlic, crushed and skins removed |
| 1/2 onion, rough dice |
| 3 cups of yogurt |
| 1 lemon |
| 2 Tbsp olive oil |
| 1 Tbsp each of cumin, coriander, paprika |
| 1 tsp each of black, pepper, salt, chilli flakes or cayenne
pepper and cinnamon |
| 2 Tbsp fresh mint, chopped |
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| 1 leg of lamb |
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| Combine all ingredients in a bowl and mix. Smear the mixture
on all sides of the lamb and wrap in saran wrap and put in
fridge for 24 - 48 hours. Remove from fridge and place on a
baking sheet, making sure the lamb maintains a coating of the
marinade. Depending on the size of your leg of lamb, cook for
approximately 1 1/4 - 1 1/2 hours at 350 degrees. |
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