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Ottoman Lamb

Name: Ottoman Lamb
Prep time: 600 s
Cook time: 900 s
Total time: 1500 s
Yield: 6
Cuisine: Local
Ingredients: 1 kilogram Goat raw; 200 grams Nestle Milkpak Yogurt; 30 milliliters Tomato products canned puree with salt added; 60 milliliters Vinegar distilled; 60 milliliters Oil olive salad or cooking; 4 Cloves Garlic raw; 3 Units Spices bay leaf; 1 teaspoon Sugars powdered; 1 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 1 teaspoon Spices pepper red or cayenne

25'

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According to legend, this lamb dish was rustled up by a resourceful cook to feed a sultan who had become lost in the forest. Needless to say, the sultan liked it.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Family Meals

Dinner

Lunch

Ingredients

Servings

- 6 Portions +

Goat, raw

1 kilogram Goat, raw

Nestle Milkpak Yogurt

200 grams Nestle Milkpak Yogurt

Tomato products, canned, puree, with salt added

30 milliliters Tomato products, canned, puree, with salt added

Vinegar, distilled

60 milliliters Vinegar, distilled

Oil, olive, salad or cooking

60 milliliters Oil, olive, salad or cooking

Garlic, raw

4 Cloves Garlic, raw

Spices, bay leaf

3 Units Spices, bay leaf

Sugars, powdered

1 teaspoon Sugars, powdered

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Spices, pepper, red or cayenne

1 teaspoon Spices, pepper, red or cayenne

Average price

597

Ottoman Lamb

Nutritional Facts

17%

Daily Value

348

Kcal/serving

Nutri value

Go to instructions

Instructions

2 Steps

25'

Total

10'

Preparation

15'

Cooking

Waiting

Step by step

1 of 2

10'

Step 1

Remove the skin and fat from the lamb, exposing as much flesh as possible. Make incisions all over the leg with a small sharp knife. Mix the marinade ingredients and pour it over the lamb, rubbing it into the cuts. Leave the lamb to marinate for 24 hours if you can, or for at least an hour.

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2 of 2

15'

Step 2

Drain the lamb from its marinade, but don't wipe it clean. Roast the leg for 1 hour 15 minutes at 190C/375F/gas mark 5 till cooked. Cover it with foil to keep it warm and let it rest for 15 minutes.Carve the lamb and serve scattered with some chopped fresh coriander, tomato and cucumber salad, warm pitta breads and baba ganoush, if you like.

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