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02 January 2013,22:57 by
Ponmathi Srilekha.S

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PERSIAN ROAST LAMB

Do you want to date you mom on mother’s day, but you don’t have enough budget to bring her on a five star restaurant? Why not try preparing her this delicious meal at home and she will be satisfied when she tasted it.
Serves :
8

Preparation Time :
1 hour

Cooking Time :
2 hours

Preparation Method :

  • Score the surface of the rolled shoulder in a diamond pattern. Place in a glass dish and add the lemon juice, cardamom, coriander, yogurt and pepper to taste.
  • Turn the lamb several times to coat in the mixture, then cover and leave for 1 hour.
  • Place the lamb and marinating mixture in a roasting pan and roast in a preheated moderate oven (160°C/325°F, Gas Mark 3) for 1 hour.
  • Melt the butter in a small pan, add the onion and ginger and cook gently until the onion is transparent. Spread on the lamb and roast for a further 30 to 40 minutes, basting occasionally, until lamb is tender.
  • Skim the fat from the pan juices and scrape up the brown bits from the bottom then season the gravy to taste with salt and pepper.
  • Serve sliced lamb and gravy with Persian Crusty Rice and spinach.

INGREDIENTS

  • 3 kg shoulder of lamb, boned and rolled
  • 4 tablespoons lemon juice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander 
  • 250 ml plain yogurt
  • Freshly ground pepper
  • 50 gram butter
  • 2 small onion, chopped
  • ½ teaspoon ground ginger 
  • Salt

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