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.
I am not much of a cook , but this sounds so delicious I must try it !
I have cooked this exact recipe from your book and agree that it is quite delicious. It is also very easy to prepare!xRosie
It sounds delicious even to this vegetarian!
This recipe sounds delicious & I will attempt to cook it during our chilly winter in the mountains.Virginia