Saffron Lamb – African Recipes

Recipe ingredients and directions:

Saffron-Baked Lamb (Tunisian/North African)

(Agneau au Four)

serves 6

2 1/2 lbs waxy potatoes, peeled

salt and pepper

pinch of saffron threads

3 lb leg of lamb, in steaks or chopped

1/2 cup olive oil

juice of 4 lemon

Quarter the potatoes lengthwise, put into a bowl with the saffron

and just cover with salted water. Leave for 30 minutes. Preheat

the oven to 350 deg.F. Drain the potatoes and reserve 1 1/4 cups

of the Soaking liquid. Layer the potatoes and lamb in a baking

dish, pouring over the oil and lemon juice, and seasoning as you

go. Pour over the reserved saffron liquid. Cover and bake for 1

1/2 hours until the lamb is tender.

Category: African Recipes