SHOULDER OF LAMB WITH YOGHURT AND CARDAMOM
Make and share this Shoulder of Lamb With Yoghurt and Cardamom recipe from Food.com.
Provided by lindseylcw
Categories Lamb/Sheep
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 880.5, Fat 71.7, SaturatedFat 29, Cholesterol 217.9, Sodium 187, Carbohydrate 5.7, Fiber 0.1, Sugar 4.6, Protein 50.3
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