Shoulder Of Lamb With Yoghurt And Cardamom

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs lamb shoulder, boned and rolled
• 4 garlic cloves, cut into slivers
• 4 tablespoons cardamom pods
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon saffron strand
• 5 ounces greek yogurt
• 2 tablespoons brown sugar

Recipe

• 1 season the lamb with salt and fresh ground black pepper and make some deep cuts into it with a small sharp knife.
• 2 insert the garlic slivers into the cuts.
• 3 lightly crush the cardamom pods and remove the seeds, sprinkle over lamb and rub inches.
• 4 leave at room temp for at least 5 hours or overnight in the fridge.
• 5 preheat oven to 400°f.
• 6 heat oil in a heavy based roasting tin add lamb and brown on all sides.
• 7 transfer to oven and roast for about 30 mins until well coloured.
• 8 remove from oven and allow to cool slightly, reduce oven temp to 325°f.
• 9 put lemon juice and saffron in a small pan and heat gently, leave to cool.
• 10 mix with lemon zest, yoghurt and sugar and pour half this mix over the lamb.
• 11 return lamb to oven and cook, adding more lemon yoghurt every 30 mins or so, for about 21/2 to 3 hours until lamb is very tender and topped with a golden yoghurt crust.
• 12 allow to cool slightly before serving.