Persian Leg of Lamb roasted with yoghurt, rose petals and sweet spices Recipe
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 This recipe for Persian Leg of Lamb roasted with yoghurt, rose petals and sweet spices is from Celeste's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 x Butterflied leg of lamb
Marinade:
2 Tbs rose petals
2 Tbs sweet smoked paprika
1 Tbs black pepper
1 Tbs ground cinnamon
1 Tbs ground coriander
1 Tbs tomato paste
1 tsp chilli flakes
1 tub of plain yoghurt - approximately 2 cups.
Mix all the ingredients together and rub over the leg of lamb. Marinate for 3 hours.
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Directions: |
Directions:Preheat the oven to 180 degrees C. Roast 15 mins remove the lamb and cover with foil and roast another 35 minutes. Remove lamb and allow to rest. Scatter with rose petals and serve with pomergranate salsa.
Pomergranate salsa:
1 whole pomergranate seeds removed
1/4 red onion cery finely chopped
1/4 tsp of crushed ginger
1/4 tsp of crushed garlic
1 tbsp of chopped coriander
1 tables chopped mint
juice of one lime
1 tablespoon of olive oil
Salt and Pepper |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Serve with roast potatoes and seasonal vegetables.
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