Fakhitha Bel Laban Leg Of Lamb With Yogurt Recipes

FAKHITHA BEL LABAN - LEG OF LAMB WITH YOGURT

Steps:

• Clean the meat, slash in several places and put in a baking dish.
• Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
• Spread half of the mixture over the meat.
• Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
• Just before serving, pour the remaining yogurt on top of the meat.
• I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
• I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.

YOGURT MARINATED LEG OF LAMB - NORTH AFRICA

Steps:

• Two days before you cook the lamb outside on the BBQ, make a 'butterfly cut' along the bone, or ask the butcher to do it!
• Place the butterfly-cut leg of lamb in a close fitting container, pour the lemon juice over the top and sprinkle with a little salt. Cover and chill for 24 hours.
• The next day, toast (dry-fry) the spices in a small pan over low heat for 2 - 3 minutes, stirring until you smell the heavy aroma. Grind as finely as possible in a food processor or spice mill, and place in a bowl.
• Add the yogurt and mix thoroughly to make the marinade.
• Remove the meat from the container and wipe any juices from the base. Spoon in half the marinade, then lay the lamb down onto this. Cover with the remaining marinade, ensuring that all the meat has marinade on it.
• Chill for a further 24 hours.
• Return to room temperature at least 2 hours before cooking.
• Light the BBQ an hour before cooking.
• Brush the marinade off the lamb, and discard it.
• Sprinkle the outside of the meat with a little seasoning (salt, pepper, new spices), and lay on the grill, seasoned side down, about 8 - 10 inches from the coals.
• Leave untouched to cook for 15 minutes.
• Season the upper surface of the lamb before turning. Cook this side for 15 minutes.
• Remove and set aside for 10 minutes, to seal in all the juices.
• Carve across the grain in thick slices.
• Serve with a warm chickpea salad or a couscous salad, and slices of cucumber, tomato and salad greens.

LAMB IN YOGURT

Steps:

• Place lamb in Dutch oven and cover with water.
• Add salt and pearl onions.
• Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
• Remove liquid.
• Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
• In a separate skillet use the clarified butter to saute garlic for 1 minute on low (don't let garlic burn), add salt & mint, and then add to yogurt pot mixing well.
• Serve warm with baked sweet potato. Enjoy.