AssalamuAlaikum… Hope all are doing good. I’m back with a delicious, tender, juicy –
Actually this post was supposed to be posted on last January and I thought I had actually posted it. Yesterday my friend called me up and said that the link of grilled lamb isn’t working. It was only then I realized that I hadn’t posted it yet. Better late than never. And the season is also very apt. It’s cold outside and everyone us out to barbeque… So why not this recipe…
Grilled Lamb. This is so tasty that I have no words to describe. This lamb was made in combination with last week’s Arabian Rice.
There is something extraordinary about the Arab Cuisine. They have a very unique aroma and flavor. Maybe that’s the reason why most of us love Arabian delicacies. The cuisines are often centuries old. Chicken and lamb are widely used in their dishes. The Arabs are known for their hospitality and generosity. Meals are generally a large family affair, with much sharing and a great deal of warmth over the dinner table. I’m very keen on trying more and more Arab dishes and I’ll be sharing it here if I find success.
500 gram lamb
5-6 garlic cloves, grated
Juice of 1 fresh lemon
5 tbsp olive oil
1 teaspoon of ground black pepper
Salt to taste
1 teaspoon of Thyme
2 dried bay leaves
Zest of a lemon
Clean and pat dry lamb pieces. Mix all the ingredients under marinade in a bowl. Then add the lamb pieces and let them marinate for 30 minutes. Then heat a pan on the stove and place the lamb pieces. No need to add extra oil. Fry each side for 2 minutes and then place them on a tray to go into the oven. Cook in a pre-heated oven at 180 C. Cooking time depends upon your oven. For me, it took 1.5 hours in total. 45 minutes on each side. Serve it with some delicious Arabian Rice.
*Use tender lamb so that it cooks very easily and fast.