Roast Lamb With Ginger And Caraway Recipe
Ingredients
| Leg lamb | 1 Pound, pounded | |
| Salt | To Taste | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 1/2 Cup (16 tbs) (For the marinade) | |
| Root ginger | 2 Inch, chopped (For the marinade) | |
| Parsley | 1 Teaspoon, chopped (For the marinade) | |
| Caraway seeds | 1 Tablespoon (For the marinade) | |
| Garlic | 3 Clove (5gm), peeled (For the marinade) |
Directions
Puree the marinade ingredients in a food processor.
Add salt to taste, then rub the marinade over the lamb on all sides.
Leave the meat to season for 1-2 hours.
Heat the oven to 450°F Place the lamb and any marinade into a greased baking pan, sprinkle with the parsley, and cook in the oven for 30 minutes.
Reduce the heat to 400°F and cook for 1 hour, or until done.
Serve with warmed pita bread and Cucumber Raita.
Add salt to taste, then rub the marinade over the lamb on all sides.
Leave the meat to season for 1-2 hours.
Heat the oven to 450°F Place the lamb and any marinade into a greased baking pan, sprinkle with the parsley, and cook in the oven for 30 minutes.
Reduce the heat to 400°F and cook for 1 hour, or until done.
Serve with warmed pita bread and Cucumber Raita.
Chef
