I’ve had to renew Tessa Kiros’ ‘Falling Cloudberries’ from the library because there are still a few recipes I want to try.
January’s The Cookbook Guru book is one I’ll have to buy I think. Problem is I have no more room left for any more books. Well, that’s something I’m going to have to deal with…
This particular dish looked too good to pass up.
It calls for a 1.3kg leg of lamb but with only my husband and myself to cook for, it was way too much so I de-boned a leg of lamb and cut off a 700g piece (the rest got cut up and put in the freezer for next time). This was enough for dinner and sandwiches the next day.
My sister is actually waiting for this post so she can make it. Better get on with it then.
To a bowl add 250g plain yoghurt, 4 cloves grated or crushed garlic, 1 tsp each allspice, sweet paprika, ground cumin and ground coriander, 1/2 tsp each ground cardamom, salt and ground black pepper. Give this a really good mix.
Put your lamb in a container where it will fit compactly and smoother it all over with the yoghurt marinade.
This amount of marinade will probably be enough for a whole leg of lamb.
Cover and leave to marinade overnight, or as long as possible, in the fridge. (I managed to leave it for 4 hours)
Take the lamb our of the fridge about 30 minutes before cooking it it let it come to room temperature.
Lift the lamb from the marinade but don’t scrape any of the yoghurt off.
The recipe says to lay the lamb on a wire rack and bake for 1 hour at 200oc but I lay the lamb on some chunks of potato that I’d coated in garlic, oil, salt and lemon juice and baked at 160oc for nearly 2 hours, turning the meat over after 1 hour.
While the meat was absolutely delicious, I really loved the relish that’s served with it. So fresh and tangy.
Finely dice 1/2 a brown onion and gently saute in 2 Tblsp olive oil until starting to go brown on the edges. Add 3 Tblsp of water and continue to cook for a few more minutes until the water has reduced and the onions are soft. Take off the heat and add 2-3 tsp finely grated ginger and leave this to cool. Transfer to a serving bowl and add the juice of 1 lime, a big handful of chopped fresh coriander leaves and a dash or two of some chilli oil or a bit of sambal oelek. Give it a really good stir.
Leave the lamb to stand for at least 10 minutes before slicing up and serving with a spoonfull of the relish.
The meat came out so tender and juicy. I’ll be making this again and again and again….