Slow-Cooked Leg Of Lamb With Kofta Spices, Pickled Cucumber & Peppered Yoghurt Recipe

Posted on
Photo: Slow-cooked leg of lamb with kofta spices, pickled
cucumber & peppered yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt.

Chef Alyn Williams uses his butchery skills to bone, roll and roast a slow-cooked leg of lamb with Moroccan spices and cool pickled cucumber

Moderately easy
Serves 8
Prep 1 hr
Ready in 3 hours + cooling and resting

Ingredients

1 leg lamb about 2.5 kg
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp ground cinnamon
10 strands saffron
¼ tsp ground turmeric
20 leaves mint
3 garlic cloves
3 lemons zested
flakes sea salt
75ml olive oil
250ml Greek yogurt strained in a sieve for 1 hour
1 lemon juiced
to serve couscous

PICKLED CUCUMBER

1 small cucumber
125g clear honey
bunch dill chopped
50ml white wine vinegar

Method

Heat the panggangan to 140C/fan 120C/gas 1. Bone and trim the leg of lamb (as detailed in the step by step guide). Grind the dry spices in a spice grinder. Using a pestle and mortar or small food processor, grind the mint with the garlic, lemon and salt then slowly add the olive oil to form a loose paste.

Rub the lamb on all sides with the paste and then the spices. Roll the lamb back into its original shape and tie with kitchen string, as shown. Cook in the panggangan for 2 hours, turning occasionally. Turn up the temperature to 180C/fan 160C/gas 4 for the last 10 minutes. Remove and rest for 20 minutes before carving.

Meanwhile,mix the yoghurt with a good grinding of black pepper, a pinch of salt, and mix with a little lemon juice.

To make the pickled cucumber, grate the cucumber on a box grater using the coarsest side. Mix with a good pinch of salt and leave to drain in a sieve for 30 minutes. Bring the honey to a boil and heat until deep golden brown, about 10 minutes, then carefully add the vinegar and leave to cool. Mix with the cucumber and the chopped dill.

Serve the pickled cucumber and peppered yoghurt with the lamb and couscous.

Nutrition Per Serving

554 kcalories, protein 48.6g, carbohydrate 14.4g, fat 34 g, saturated fat 13.8g, fibre 0.4g, salt 0.64 g

Recipe from olive magazine, October 2011.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *