Lamb Baharat
Written by
Katie Quinn
Ingredients:
1kg lamb shoulder
3 tablespoons baharat
6 tablespoons vegetable oil
4 pouches (1296g) Grass-Fed Organic Lamb Bone Broth
2 onions, chopped
small handful of peppercorns
4 bay leaves
½ teaspoon salt
Method:
- Preheat the oven to 180 degrees C. Brown the lamb shoulder in a hot cast iron skillet, then transfer it to a plate and let cool.
- Rub the baharat and salt all over the lamb. Place the lamb in a deep roasting pan along with the onion, bay leaves and peppercorns. Pour over the stock and cover the pan tightly with foil. Roast for 2 ½ hours.
- Make the greek yogurt sauce: a couple tablespoons of greek yogurt and one garlic clove, minced, and a handful of chopped fresh mint leaves.
- Serve over rice, topped with the greek yogurt mint sauce.
Featured Product
Grass-Fed Organic Beef Bone Broth
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
View product
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