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PdfAccording 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.
Serves 4-6
1 x 1.8kg leg of lamb
For the marinade
200g plain yoghurt
30ml tomato puree
60ml red wine
60ml olive oil
4 garlic cloves, crushed
3 bay leaves, crushed
1 tsp caster sugar
1 tsp salt
½ tsp black pepper
1 tsp cayenne
To serve
Watercress or fresh coriander
Olive oil
Cayenne
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.
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 (for pink lamb). Cover it with foil to keep it warm and let it rest for 15 minutes.
3 Carve the lamb and serve scattered with some chopped fresh coriander, tomato and cucumber salad, warm pitta breads and baba ganoush, if you like.
Crazy Water, Pickled Lemons by Diana Henry (Mitchell Beazley)