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Title: Evilly Adapted Iraqi-Type Leg of Lamb
Categories: Iraqi Lamb Spice
Yield: 1 Servings
| 1 | Leg of lamb | |
| 4 | Peeled cloves garlic | |
| 3 | Cloves | |
| 1 | Scotch Bonnet (ripe) or your | |
| Favourite chile | ||
| 4 | Cardamom pods (split open) | |
| Cinnamon stick, broken up | ||
| Into tiny bits | ||
| Salt and pepper | ||
| Juice of a lemon | ||
| 3 | tb | Olive oil |
Marinade: Seed the chile, pestle and mortar it with a little salt and one of the garlic cloves. Add olive oil. Mush it up nicely and add the lemon juice. Prod holes in the lamb with a slender knife and stuff the little pockets with sliced garlic, cloves, cardamom and cinnamon bits. Get a large freezer bag, pop the leg in, pour in the marinade and seal up. Leave it in the fridge for a couple of hours while you think pure thoughts. Put it into a hot oven (400F/ 200+C), fatty side up. After 20 minutes drop oven to 250F (180C) and cook till done and tender, basting regularly. Serve with rice, pine nuts and fried onion and a fresh salad of some sort. I pinched the idea originally from a book called the "Baghdad Kitchen" by Nina Jamil-Garbutt bought on a sale after the Gulf War…….I suspect I inflicted more damage on the original recipe than the US did on Baghdad!Tastes good though.
Enjoy Dave W in CT
From: Dwill Date: 07 Aug 97 Chile-Heads List Ä
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