Spiced Yoghurt Crusted Lamb

Good morning, internet.

This time of unemployment is an interesting one for me, not least of all because I rather unexpectedly can imagine staying at home forever BUT only if we were rich or lottery winners (well, technically we win £20 a couple of times a year, which inflames me as I see it as a waste of a lottery win) or whatever. I think I’d probably get back into showing horses, or maybe take a dip into the world of dog shows. You know, something really worthwhile, something that contributes to the world at large.  Instead we are not lottery winners (apart from the £20 previously mentioned) and thus I tend to read a lot of Internet and get enraged about stuff.  Currently I am enraged about London house prices.  Even during the worst of the global financial crisis the prices in London were ridiculous but now things are ‘getting better’ it’s moved into actual insanity.  So, a nice little bit of rage keeps me going, fuels my obsessive clicking through of country properties on RightMove (which petrifies the boyfriend, I am pretty sure) and allows me an emotional release which frees me up to be something along the lines of a good enough mother to NewHuman.

NewHuman turns one tomorrow and must be congratulated for surviving this long in our care.

Right. Spiced lamb. This was made a few weeks ago and was bloody delicious, only slightly faffy and I think probably on-trend as far as food goes.  It’s also good for leftovers, unlike the cannon of lamb (backstrap I think we used to call it in Oz) I made the other day, also to be blogged, which cost approximately £100 for enough cannon of lamb to feed 1.5 people.

This is a Woman’s Weekly recipe. Australian Woman’s Weekly, an entirely different beast to the UK one.

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This requires a bit of overnight prep, sorry, but it’s worth it in the end.

Gather:

1kg, or thereabouts, of butterflied leg of lamb

1kg or thereabouts of sweet potato (you don’t need this till you’re actually ready to cook the whole palaver)

2 tablespoons extra virgin olive oil (in Australia they abbreviate this – surprise surprise – to EVOO. Wrong)

280g/1 cup of natural yoghurt

2 tablespoons of finely chopped mint

1/2 teaspoon ground cumin

 

Marinade

2 tablespoons of Harissa. I used Rose Harissa.

1/2 cup chopped parsley

1/2 cup chopped mint

1/2 cup chopped coriander

2 cloves finely chopped garlic

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground tumeric

2 tablespoons preserved lemons, finely chopped (I didn’t use, didn’t have, forgot to buy)

1 cup/280g yoghurt

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So, combine all the marinade ingredients together in a bowl.

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Line a dish or baking tray with baking paper (I didn’t do this), and place the lamb in the dish (probably skin-side down first).  Spread 1/3 of the marinade all over, then flip the lamb and spread the remaining marinade over what you can see.

It resembles a pile of spew on the pavement. Familiar.

Cover and refrigerate overnight.

20140528-091847-33527261.jpgWhen it comes to cooking time  preheat the oven to 200C (180C fan-forced) and line another baking tray with some baking paper, chuck in your sliced sweet potato and season with salt and cracked pepper and drizzle with olive oil.

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Line ANOTHER bloody baking tray with MORE BLOODY baking paper and transfer your lamb to it. Obviously if you’d been smart you’d have marinated it overnight in the actual baking tray and would only need to take it out of the fridge an hour or so before cooking to come back to room temperature. I was an idiot and had to conduct a messy transfer.

Season the lamb with salt and pepper and chuck it and the sweet potato in the oven for 35 minutes or so, or until the lamb is cooked how you like it. Sweet potato should just trundle along on the second oven shelf quite happily and be ready when you need it.

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Whilst it’s cooking combine the yoghurt, mint and cumin in a bowl, season to taste. It’s a bit weird-yum.

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It’s birthday week in our house. Dog turned 4. She’s been a right pain in the ass lately, I take back everything I said recently about how she’s turned into a nicer dog since NewHuman came along.

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Right, take out the lamb. Check for doneness.

Serve with the sweet potato and some watercress or rocket, and of course that weird-yum yoghurt sauce.

Is good.

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5 thoughts on “Spiced Yoghurt Crusted Lamb

  1. narf77 says:

    I will send Earl over so that you have at least a couple of different types of dog to show…might have to give him a bit of a wash first and I would be remiss in not telling you that he DOESN’T LIKE BATHS…Want to make the boyfriend twitch? Just tell him that house prices in Tasmania are SOOO cheap 😉 might be fun for a laugh…(you would be amazed at what amuses you when you slowly sink into the mire of unemployment boredom…you can spend days plotting a prank…)

    Well DONE New Human! I salute you on making it a year in what obviously is trying circumstances. You appear to have trained your keepers well and with the dog on your side who can take you? Here’s to the next year…and lots more after that…this year you can REALLY learn how to push some of those buttons.

    Cannon of lamb? Is that anything like “Canon of lamb?!” I guess you could kill 2 birds (lambs?!) with one fell swoop there…line up your back strap of lamb with your London Real Estate Agent and “BOOM!” most satisfying methinks…

    I don’t think that you can blame the dog for being a pain…New Human has just learned the ability to channel via the dog and she is being remotely operated…hardly fair to blame her and all…just sayin’…

    At least you are still eating well for an impoverished, unemployed expat…when you start posting bean and lentil recipes that don’t involve some form of dead animal we will pass the hat…might even start a crowd funding page for you if you promise to allow us all to pat The Dog at least once…

  2. narf77 says:

    Then we are set! With The Dogs Audrey Hepburn good looks and Earls (err…) “antics” you should be able to sit back and watch your dog training fame shoot you instantaneously to superstardom. Your poverty days will be well and truly over. Make sure to walk Earl at least once a day or he will eat your couch…just sayin’…

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