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Spiced Lamb Leg with Burghul & Pomegranate

by Natasha Stewart (follow)
Dinner (2120)      Lamb (64)      Spices (59)      Meat (47)      Middle Eastern (31)      Pomegranate (13)     
This bright and colourful dish is delicious on its own, but also makes the perfect main dish in a larger banquet. The pomegranate seeds are essential to give the dish that fresh burst of flavour every time you bite into one.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Preparation Time: 1 hour
Cooking Time: 35 minutes
Makes: 4-6 servings

Ingredients
1kg butterflied leg of lamb
2 garlic colves
1/2 cup chopped coriander

For Marinade
1/2 bunch fresh parsley
2 tsp ground cumin
2 tsp sweet paprika
2tsp ground black pepper
1 1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp turmeric
5 garlic cloves, finely chopped
1/4 cup olive oil
1/4 cup lemon juice

For Burghul
1 cup of dried burghul
1 cucumber
1/2 bunch fresh parsely
Punnet of cherry tomatoes

To Serve
1 pomegranate
Greek yoghurt
Ground cumin

Method
Finely chop your coriander and parsley. Slice garlic into slivers.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Make cuts into the lamb about 1cm deep. Dip your garlic into the coriander and then stuff the holes with the slivers.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Then make your marinade. Add the left over coriander and your chopped parsley. Add all the remaining marinade ingredients, and mix together so that it forms a paste.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Rub the paste all over your lamb, then cover and put in the fridge for at least 3 hours. It's a good idea to wear gloves so that your hands don't get stained.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Preheat the oven to 180.

Place the burghal in a bowl and cover with boiling water. Cover and leave for about 30 minutes.

Chop tomatoes, cucumber, and remaining parsley.

Place the lamb in a preheated oven for around 35 minutes.

Remove the lamb, cover with aluminium foil and let rest for about 15 minutes.

Fluff up the burghul with a fork and mix with the cucumber, tomato, and parsley and a little bit of extra olive oil.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Spread the burghul over a large platter.

Once the meat has rested, slice it up and place on top of the burghul. Drizzle the lamb with yoghurt and sprinkle with pomegranate seeds and some cumin.

Serve and enjoy.



marinated lamb, spiced lamb, middle eastern food, middle eastern feast


Categories
#Lamb
#Dinner
#Meat
#Middle Eastern
#Pomegranate
#Spices
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