24 Apr '13, 1pm

Roast lamb with sumac and yoghurt | Recipes - HungryGoWhere

Roast lamb with sumac and yoghurt | Recipes - HungryGoWhere

2. In a bowl, mix yoghurt, chopped ginger, garlic, lemon juice, spices together with salt and pepper. 3. Make shallow cuts into the lamb with the tip of a sharp knife and rub spiced yoghurt mixture over the meat. Marinate meat, covered, in the fridge for at least three hours if not overnight. 4. Place lamb, skin side up, on a baking sheet, and roast uncovered for 15 minutes then turn down heat to 180°C and continue roasting until browned, about 1 1/4 hours more, if you like it pink. Or else cook for another 15 minutes more. 5. Leave to rest for 20 minutes and then slice. You can make a sauce with the drippings from the pan. 6. Remove burnt bits and add water or stock to the pan and heat, scratching at the stuck bits, over two rings on the stove till it comes to the boil. 7. Serve with sauce and mint sauce if liked. Sylvia Tan is a cookbook author with nine cookbooks to her...

Full article: http://www.hungrygowhere.com/recipes/roast-lamb-with-suma...

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