Katie Quinn's Lamb Baharat



  1. Preheat oven to 180 degrees C. Brown the lamb shoulder in a hot cast iron skillet, then transfer it to a plate and let cool.

  2. 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.

  3. Make the greek yogurt sauce: a couple tablespoons of greek yogurt and one garlic clove, minced, and a handful of chopped fresh mint leaves.

  4. Serve over rice, topped with the greek yogurt mint sauce.

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