Friday, January 13, 2012

Roast Lamb with Sumac and Garlic

Happy Friday everyone! First week back at work and dear God it was terribly painful and slow. But thankfully I have gotten through it. 

Given I haven't been cooking for very long, the idea of cooking roast lamb, chicken, pork, or any roast for that matter can be quite daunting. I am proud to say I have gotten through them all in 2011. I have cooked all of the above with success. However, I've yet to conquer roast duck or beef. I will be sure to do it in 2012. 

This dish includes two of my favourite ingredients namely, sumac and garlic. They are a match made in heaven. Oh and ofcourse everything tends to taste better roasted. It's just so comforting.  I served the lamb with carrots with zaatar. Will post that recipe soon.  

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Dressed and Eaten Recipe
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Ingredients
800g roast lamb leg
2 teaspoons sumac
4 garlic cloves, crushed
1 tablespoon olive oil
Sea salt
Cracked pepper
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Method
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1. Preheat the oven to 180 degrees.
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2. Brush the lamb with the olive oil and rub with sumac and garlic. Season with cracked pepper and sea salt. 
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3. Roast the lamb in a baking dish for about 40 minutes or until cooked to your liking. Remove the lamb and let it rest for about 10 minutes before slicing into it. 

2 comments:

  1. Mmmm I love sumac but never cooked with it before, is that weird?? This looks very easy! I'm not good at cooking with red meat :(

    ReplyDelete
  2. Nice blog. I found a new way to use leftover roast lamb. http://caroleschatter.blogspot.co.nz/2012/02/salad-with-leftover-lamb.html

    ReplyDelete

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