Lamb

Roast Leg of Lamb

Whether it’s to mark the birth of a child (especially a son), a wedding, a reunion, or the return of a long-lost friend, lamb is always the first choice for the celebration. A leg of lamb’s only rival might be that most iconic of Palestinian dishes, makluba. I’ve written before about this dish, a complicated affair of rice layered with meat and vegetables, inverted with a dramatic flourish as guests look on. In a previous issue of the Gazette, I shared Fadia Jawdat’s recipe and Jamie Omar Yassin’s story of a family reunion.

Here, I include seasonings and instructions for roasting a whole leg of lamb, as well as an equally delicious recipe using ground lamb… more economical when the party is for a few guests.

Recipes

Roast Leg of Lamb

Lamb Kofta on a Bed of Warm Maftool


Issue 16: Palestine

1 Comment

  • Katie C. says:

    Wonderful issue on the traditions and joys of Palestinian food. Including the Soufra story was interesting and uplifting, and also a sad reminder that the refugee camp still exists after so many years.

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