Shoulder of Lamb With Yoghurt and Cardamom

Recipe by lindseylcw
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READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the lamb with salt and fresh ground black pepper and make some deep cuts into it with a small sharp knife.
  • insert the garlic slivers into the cuts.
  • lightly crush the cardamom pods and remove the seeds, sprinkle over lamb and rub inches.
  • leave at room temp for at least 5 hours or overnight in the fridge.
  • preheat oven to 400°F.
  • heat oil in a heavy based roasting tin add lamb and brown on all sides.
  • transfer to oven and roast for about 30 mins until well coloured.
  • remove from oven and allow to cool slightly, reduce oven temp to 325°F.
  • put lemon juice and saffron in a small pan and heat gently, leave to cool.
  • mix with lemon zest, yoghurt and sugar and pour half this mix over the lamb.
  • 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.
  • allow to cool slightly before serving.
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