| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 210 minutes |
| Serves | 6-8 |
| Cuisine | Middle Eastern |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Hard |
| Calories | 514 |
| Fat | 20g |
| Saturates | 4g |
| Protein | 40g |
| Carbs | 38g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5. Line an oven tray with baking paper and set aside.
Steep the saffron in the warm water and set aside for 15 minutes.
Crush 4 garlic cloves and place them in a small bowl along with 1 tbsp each of cumin, coriander, cinnamon, and cardamom powders; salt and pepper; and 4 tbsp of olive oil. Rub the mixture all over the lamb, ensuring it’s evenly coated. Transfer the lamb to an oven tray. Place in the oven and roast for approx. 2½ to 3 hours, or until the internal temperature reaches 57°C for medium-rare, or longer if desired.
Meanwhile, prepare the spiced saffron rice. Place the rice, stock, salt, saffron threads and water in a medium-sized pot. Bring to a boil over a medium heat, then reduce to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and leave the lid on to steam for 10 minutes.
To make the yoghurt sauce, juice the lemon and mince a garlic clove. Combine the yoghurt, tahini, lemon juice, garlic, ½ tsp cumin, salt and black pepper in a bowl. Mix well and adjust the seasoning, if necessary.
Place the almond slivers in a pan with the oil over a medium heat. Toast, stirring frequently, until golden brown and fragrant, approx. 3-4 minutes.
Arrange the leg of lamb on a bed of saffron rice. Add a generous drizzle of yoghurt sauce, a sprinkle of toasted almond slivers and chopped fresh coriander.
