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Baked yoghurt-crusted lamb recipe

  • 4servings
  • 1minutes

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp coriander seeds

  2. 2 tsp cumin seeds

  3. 2 tsp fennel seeds

  4. 2 tsp ground hot paprika

  5. 3 1/2 cups of plain Greek-style yoghurt

  6. 2 garlic cloves, minced

  7. lemon juiced

  8. 4 tbsp extra virgin olive oil

  9. 4 lamb shanks

  10. 1 lemon cut in wedges, garnish

Instructions Jump to Ingredients ↑

  1. Place the coriander, cumin and fennel in mortar and pestle. Pound well. Add the paprika.

  2. In a bowl, place the spices, yoghurt, garlic, lemon juice and olive oil. Mix well. Reserve ½ cup of the marinade in the fridge to serve with the lamb.

  3. Place the lamb shanks is a deep dish. Season with salt and cracked pepper. Pour the yoghurt mixture over the lamb shanks and coat well.

  4. Place the lamb in the fridge for 2 hours or overnight to marinate. Turn the lamb at least a couple of times while it is marinating.

  5. Place in the oven and cook at 180°C for 1-1.5 hours or until cooked and golden brown.

  6. Serve with the reserved yoghurt marinade and lemon wedges.

  7. ©2012 Maria Benardis

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