Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shoulder of Lamb With Yoghurt and Cardamom Recipe
    Lost? Site Map

    Shoulder of Lamb With Yoghurt and Cardamom

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    lindseylcw's Note:

    A Persian dish, lamb is so tender that it falls apart. From flavours of the world by Paul Gayler

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the lamb with salt and fresh ground black pepper and make some deep cuts into it with a small sharp knife.
    2. 2
      insert the garlic slivers into the cuts.
    3. 3
      lightly crush the cardamom pods and remove the seeds, sprinkle over lamb and rub inches.
    4. 4
      leave at room temp for at least 5 hours or overnight in the fridge.
    5. 5
      preheat oven to 400°F.
    6. 6
      heat oil in a heavy based roasting tin add lamb and brown on all sides.
    7. 7
      transfer to oven and roast for about 30 mins until well coloured.
    8. 8
      remove from oven and allow to cool slightly, reduce oven temp to 325°F.
    9. 9
      put lemon juice and saffron in a small pan and heat gently, leave to cool.
    10. 10
      mix with lemon zest, yoghurt and sugar and pour half this mix over the lamb.
    11. 11
      return lamb to oven and cook, adding more lemon yoghurt every 30 mins or so, for about 21/2 to 3 hours until lamb is very tender and topped with a golden yoghurt crust.
    12. 12
      allow to cool slightly before serving.

    Ratings & Reviews:

    • on March 31, 2007

      55

      I made this spot on to the recipe except I (unintentionally) marinated it for much longer so the flavours came through alot stronger. What a taste sensation! This is going to be a regular however I will marinade it for what is stated. Thank you lindseylcw!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Shoulder of Lamb With Yoghurt and Cardamom

    Serving Size: 1 (241 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 880.5
     
    Calories from Fat 645
    73%
    Total Fat 71.6 g
    110%
    Saturated Fat 29.0 g
    145%
    Cholesterol 217.9 mg
    72%
    Sodium 187.0 mg
    7%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 4.5 g
    18%
    Protein 50.3 g
    100%

    The following items or measurements are not included:

    cardamom pods

    Greek yogurt

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes