Slow Roasted Lamb With Broad Bean Pilaff from Olive Magazine Apr
- Ready In:
- 3hrs
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 lamb shanks
- 200 ml yogurt
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cinnamon
- 400 g basmati rice
- 1 liter vegetable stock
- 20 g dill (fresh chopped)
- 20 g parsley (fresh chopped)
- 20 g mint (fresh chopped)
- 200 g broad beans (cooked)
directions
- Marinate the lamb in the yoghurt and spices preferably overnight. Wrap in a foil parcel and roast at 150/ gas mark 3 for 3 hours.
- Meanwhile cook the basmati rice in the vegetable stock until cooked, drain of any excess liquid. Stir through the dill, parsley, mint and broad beans.
- Shred the meat (optional) and serve on a flatbread, naan or pitta with more yogurt.
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RECIPE SUBMITTED BY
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)