Serves 8 • Prep time: 20 minutes • Cooking time: 4h
Discover this slow-cooked leg of lamb recipe, marinated in fermented milk and spices for incredibly tender and flavorful meat.
Ingredients for the leg of lamb
1
leg of lamb (about 2 kg)
1 tsp turmeric
1 tsp chili (mild or hot, depending on your taste)
1 tsp cumin
1 tsp ginger
1 lvl tbsp salt
1 tsp pepper
4-5 garlic cloves
2 tbsp olive oil
1 bunch of coriander
2 onions
1 tsp turmeric
1 tsp chili (mild or hot, depending on your taste)
1 tsp cumin
1 tsp ginger
1 lvl tbsp salt
1 tsp pepper
4-5 garlic cloves
2 tbsp olive oil
1 bunch of coriander
2 onions
Recipe steps
1
In a bowl, mix the turmeric, chili, cumin, ginger, salt, pepper, olive oil, and Luxlait fermented milk. Stir well.
2
Using a knife, make small cuts in the lamb and insert the peeled, halved garlic cloves.
3
Generously coat the lamb with the marinade on both sides. Cover with a bunch of coriander and onion slices.
4
Wrap first in baking paper, then in a double layer of aluminum foil to lock in flavors and prevent drying out.
5
Let it rest in the refrigerator for at least 4 hours, ideally overnight.
6
Take the lamb out of the fridge 30 minutes before cooking to bring it to room temperature.
7
Preheat the oven to 160°C. Place the wrapped lamb in an ovenproof dish and cook for 4 hours.
8
Let it rest for 10 minutes before slicing and serving with a side of your choice (tender potatoes, roasted vegetables, homemade bread…).
Ingredients for the fresh sauce
1/2 bunch
of chopped coriander
1 grated garlic clove
Juice of half a lemon
Salt, pepper
1 grated garlic clove
Juice of half a lemon
Salt, pepper
Recipe steps
1
Mix the quark and fermented milk until smooth.
2
Add the garlic, coriander, and lemon juice.
3
Season, mix, and let rest in the fridge for 15 minutes before serving.
Recipe created by Gazelle Magazine. Photo (c) Sabrina Zitouni.