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Evilly Adapted Iraqi-Type Leg Of Lamb spice, lamb, iraqi 1 leg of lamb 4 peeled cloves garlic 3 cloves 1 scotch bonnet (ripe) or your 1 favourite chile 4 cardamom pods (split open) 1 cinnamon stick, broken up 1 into tiny bits 1 salt and pepper 1 juice of a lemon 3 tablespoon olive oil Marinade: Seed the chile, pestle and mortar it with a little salt and one of the garlic cloves. Add olive oil. Mush it up nicely and add the lemon juice. Prod holes in the lamb with a slender knife and stuff the little pockets with sliced garlic, cloves, cardamom and cinnamon bits. Get a large - Freezer bag, pop the leg in, pour in the marinade and seal up. Leave it in the fridge for a couple of hours while you think pure thoughts. Put it into a hot oven (400F/ 200+C), fatty side up. After 20 minutes drop oven to 250F (180C) and cook till done and tender, basting regularly. Serve with rice, pine nuts and fried onion and a fresh salad of some sort. I pinched the idea originally from a book called the "Baghdad Kitchen" by Nina Jamil-Garbutt bought on a sale after the Gulf War…….I suspect I inflicted more damage on the original recipe than the US did on Baghdad!Tastes good though. Enjoy Dave W in CT From: Dwill Date: 07 Aug 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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