Leg Of Lamb Middle Eastern Style Recipe

Leg of Lamb Middle Eastern Style

From davik 14 years ago

Leg of lamb with couscous as taught to me by an Egyptian roommate. This is a perfect dish for special occasions or large groups.

Rub the lamb down with the garlic, mint, and salt, and allow to sit for 15 minutes.
Place the lamb in a baking dish, add the onions, and pour the entire bottle of wine on the lamb.
Cover and marinate for at least a day, turning several times.
Preheat an oven to 250 or 275 F, and bake the lamb, covered, till medium rare; an internal temperature of 135 to 145 F depending on how you like it (I typically aim for about 140 F when I'm making it for a crowd).
Remove the pan and allow to rest before removing the lamb from the pool of marinade and drippings.
Use the marinade and drippings (as well as the onions and miscellaneous meaty bits) as the liquid when making the couscous.
Serve the lamb on couscous with a side of labna (labneh, or however it's spelled in your local middle eastern market). If you can't find labna you can make it by tossing plain yogurt in a few layers of cheese cloth and hanging it until it reaches the consistency of cream cheese.

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" It was excellent "
elgourmand ate it and said...
Well bloody done. Not the lamb but the recipe. I do like the wine. RJ
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davik Lansing, MI

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Reviewed by 2 people

Well bloody done. Not the lamb but the recipe. I do like the wine. RJ

elgourmand in Apia loved it