I met many interesting people when I was running my photo agencies – divers, pilots, diplomats, doctors, aid workers – many of them were jolly good photographers and several who became friends would visit if they came to London. I cooked dinner for one recently who enjoyed the meal so much that he wanted the recipe.
It was shoulder of lamb baked with lemon-juice and yoghurt, from my book Middle Eastern Cooking, first published in 1984. A delicious meal, it is so easy to prepare that I’ve posted it here for anyone who may like to try it. I prefer to use a shoulder as the meat is usually sweeter more tender than a leg.
1 shoulder of lamb about 1 kg (2.20 lbs)
ground rock salt and black pepper
4 large cloves garlic
6 tablespoons olive oil 6 tablespoons lemon juice
6 tablespoons Greek-style yoghurt
Lightly slice the skin of the shoulder. Rub with olive oil, salt and pepper. Insert crushed garlic and pour 3 tablespoons of freshly squeezed lemon-juice over it. Refrigerate
3-4 hours. Remove to warm up prior to cooking in a pre-heated oven 230C/450F.
Heat oil in a roasting pan until it sizzles, then sear the meat on both sides. Turn garlic side up and cook for 30 minutes. Remove, pour over remaining lemon-juice and return to cook at about 200C/392F.
Cook a further 30 minutes, then smear with yoghurt and continue cooking until it forms a golden crust. Baste with juices from the pan and remove when tender. Depending on your own oven, total cooking time should be about 2 hours, or so.
I serve the lamb with boiled new potatoes and a green bean salad with vinaigrette sauce.