Fakhitha Bel Laban Leg Of Lamb With Yogurt Recipes

Steps:

• Clean the meat, slash in several places and put in a baking dish.
• Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
• Spread half of the mixture over the meat.
• Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
• Just before serving, pour the remaining yogurt on top of the meat.
• I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
• I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.

Steps:

• Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread.
• *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.

Steps:

• Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
• Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

Steps:

• Put lamb in a heavy plastic bag. Mix all remaining ingredients and pour into the bag. Seal closely, squeeze to coat the meat completely and allow to marinate at room temperature for 2 to 4 hours, turning and squeezing the bag several times.
• Preheat oven to 500 degrees. Remove lamb from bag, place in roasting pan and pour all the marinade over the meat. Bake at 500 degrees for 1/2 hour.
• Reduce heat to 375 degrees. Turn meat over and baste with marinade in pan. Add 1/2 cup boiling water to pan, cover tightly with aluminum foil and bake 1 hour more, or till done to taste. Serve with defatted pan juices.

Steps:

• Place lamb in Dutch oven and cover with water.
• Add salt and pearl onions.
• Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
• Remove liquid.
• Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
• In a separate skillet use the clarified butter to saute garlic for 1 minute on low (don't let garlic burn), add salt & mint, and then add to yogurt pot mixing well.
• Serve warm with baked sweet potato. Enjoy.

Steps:

• Put all the ingredients except parsley together in a food processor or blender and blend to a smooth cream. Taste and add more salt, lemon juice, or garlic if necessary.
• Pour into a shallow bowl and sprinkle on the parsley. Provide Arab or pita bread to dip in.
• Serve as an appetizer, or to accompany grilled or fried meat dishes and salads.