Slow Roasted Lamb Marinated With Saffron Infused Yogurt
A wonderful alternative to the traditional roast. Marinating the lamb with saffron, spices and creamy Greek yogurt makes the lamb beautifully succulent and tender. The slow roasting keeps the meat really moist so that it literally falls off the bone when cooked. Allow the lamb to marinate overnight to allow the flavours to develop.
Ingredients (Serves 4 to 6):
1 small leg of British lamb,
about 1.2kg-1.5kg (21/2 - 3lb) in weight
2 garlic cloves, crushed
2cm piece of root ginger, grated
Juice of 1 lemon
1tbsp saffron strands or Turmeric
Pinch of sugar
Pinch of salt
1/2tsp chili powder
125g (4oz) Yeo Valley Organic -
4tbsp olive oil
2 onions, sliced
2 star anise
1 cinnamon stick, broken in half
Make a few deep cuts in the surface of the lamb. Place the garlic cloves and ginger with the lemon juice in a food processor or mini chopper and blend to form a paste. Place the saffron strands in a small bowl with the sugar and salt and pour over 1tbsp hot water. Let it soak for 5 minutes
Mix together the garlic paste, saffron, chili powder, yogurt and 2tbsp oil. Pour over the lamb and rub into the cuts. Marinate for 4- 6 hours or preferably overnight. Preheat the oven to 170¼C, gas mark 3.
Heat the remaining oil in a large casserole dish, which is large enough to fit the lamb. Add the sliced Add the leg of lamb then either seal with foil or a lid or both. Place in the oven and cook for 11/2 hours. Remove the foil and lid and baste. Cook for a further 30 minutes without the foil or lid until the lamb is golden brown, really tender and completely cooked through.
Allow the lamb to rest for 10 minutes before carving. Spoon over the onions and pan juices to serve. Option: To use turmeric instead of saffron