Arabic: Lamb with Yogurt

1. mix nutmeg, yogurt, pepper, garlic, salt, ginger and olive oil in a roasting pan. Turn the leg of lamb in the mixture to the other side. Marinate at room temperature for at least 4 hours, or refrigerate overnight if necessary.

Preheat the stove to 200 °C. 3.

3. pour off the marinade into a suitable bowl. Press cloves and fresh mint leaves onto the meat. Coat generously with marinade. Cover with foil and cook for 1 hour. Brush with marinade every 20 min.

Reduce heat to 150 degrees. Remove foil and continue cooking meat, brushing regularly with marinade, until meat thermometer reads 65-70 degrees (90-two hours total).

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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