SPICED ROAST LAMB

Preparation Method :

• Blend the ginger, garlic, lemon rind and juice, spices and salt. Spread the paste over the lamb and allow it to stand for an hour.
• Process 3-4 tablespoons of the natural yogurt with the almonds and half of the sugar in a food processor.
• Stir in the remaining yogurt and pour over the lamb. Cover the flameproof casserole tightly and leave for 1-2 days in the refrigerator.
• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Before cooking bring the meat to room temperature. Sprinkle over the remaining sugar and cook, uncovered, in a preheated oven for about 25-30 minutes.
• Cover, reduce the temperature to 180°C/350°F/Gas Mark 4 and cook for an hour or two, basting occasionally.
• Sprinkle the saffron water over the meat and cook until very tender.
• Remove the meat from the casserole, wrap it in foil and keep warm. Skim off the fat from the liquid in the casserole and boil the sauce until thick.
• Place the meat on a warmed dish and pour over the sauce. Carve into thick slices and serve with Saffron Rice.