Lamb with Yogurt

Perhaps your new favorite bean dish:

When author Brooke Kroeger was still a Middle East correspondent for United Press International, she received this recipe for lamb with yogurt from a friend. Meanwhile, however, Brooke is once again living in New York, but the dish, with bean pods and long-grain rice, is a favorite at her dinner parties. It also tastes great with hominy lima bean ragu (see extra recipe).

1. Mix salt, yogurt, nutmeg and ginger, pepper, garlic 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.

2. preheat the stove to 200 °C.

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

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

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