Spiced Lamb is a tasty Middle Eastern first course. The lamb is marinated with a combination of aromatic spices, including mint, coriander and cinnamon, then cooked slowly in the oven. The result is a succulent and fragrant dish, perfect to enjoy on a special evening.
Place in a mortar the dried mint, the bay leaf, a few peppercorns, the coriander seeds, the sugar, the cinnamon and the cloves, and pound vigorously with a pestle until everything is reduced to powder
Transfer the obtained powder into a bowl, add 50 g of coarse salt and mix thoroughly
Cut the lamb into pieces and rub it evenly with the obtained mixture so as to season it well; then put it in a bowl and let it rest covered with a cloth for one day
After this time brown the meat in a pan with the hot oil over high heat for 4-5 minutes, turning it occasionally so that it browns evenly; then add the juice of two lemons, the grated zest of one and the liquid left in the bowl after the meat's marinade
Cook over low heat for an hour and a half
Oven
Italy
| Energy (kcal) | 226.79 |
| Carbohydrates (g) | 5.48 |
| of which Sugars (g) | 5.33 |
| Fat (g) | 16.59 |
| of which Saturates (g) | 7.99 |
| Protein (g) | 13.23 |
| Fiber (g) | 2.17 |
| Sale (g) | 1.46 |
