Shoulder Of Lamb With Yoghurt And Cardamom Recipes

YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE

Steps:

• Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
• Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
• After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

SHOULDER OF LAMB WITH YOGHURT AND CARDAMOM

Steps:

• 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.