Fakhitha Bel Laban Leg of Lamb with Yogurt
Indulge in the rich, aromatic flavors of the Middle East with Fakhitha Bel Laban, a succulent leg of lamb slow-cooked to perfection in a creamy yogurt sauce. This show-stopping dish combines tender, bone-in lamb infused with a fragrant spice blend of cumin, coriander, cinnamon, and cardamom, paired with the tanginess of yogurt and a hint of fresh lemon. Gently roasted alongside caramelized onions and garlic, the lamb is basted with savory juices to ensure every bite melts in your mouth. Garnished with fresh mint, cilantro, and optional toasted almonds, this exquisite centerpiece is perfect for special occasions or elevated family dinners. Serve it with warm bread or fluffy steamed rice, and watch as this comforting, flavor-packed recipe wins over every guest at your table.
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Recipe Information
Ingredients
- 2 kg leg of lamb, bone-in
- 750 g plain yogurt
- 2 onions, finely chopped
- 6 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp ground black pepper
- 2 tsp salt
- 3 tbsp olive oil
- 4 cardamom pods, crushed
- 2 bay leaves
- 500 ml water or broth
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lemon juice
- 50 g toasted almonds (optional, for garnish)
Instructions
Preheat your oven to 160°C (320°F).
Using a sharp knife, make small, deep slits all over the leg of lamb. Rub the lamb with 1 teaspoon of salt, ground cumin, ground coriander, ground cinnamon, and black pepper, ensuring the spices reach into the slits.
In a large, oven-safe pot or roasting pan, heat 3 tablespoons of olive oil over medium heat. Brown the leg of lamb on all sides, about 4-5 minutes per side. Remove the lamb and set it aside.
In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic, cardamom pods, and bay leaves, cooking for another 2 minutes until fragrant.
Return the lamb to the pot, pouring 500 ml of water or broth around it. Cover the pot tightly with a lid or foil. Transfer the pot to the oven and roast for 2.5 hours, basting the lamb every 30 minutes with the cooking juices.
After 2.5 hours, remove the lamb from the oven. In a bowl, whisk the plain yogurt with 1 teaspoon of salt and lemon juice. Gradually stir the yogurt mixture into the cooking juices in the pot, ensuring it doesn’t curdle. Return the lamb to the pot and spoon the yogurt sauce over it.
Place the pot back in the oven, uncovered, for an additional 30 minutes to allow the flavors to meld.
Remove the pot from the oven and let the lamb rest for 10 minutes. Garnish with fresh mint, cilantro, and toasted almonds if desired.
Serve hot with warm bread or steamed rice, and drizzle the yogurt sauce over each portion.
Nutrition Facts
Calories |
7202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.2 g | 705% | |
| Saturated Fat | 220.0 g | 1100% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1645 mg | 548% | |
| Sodium | 6708 mg | 292% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 64.6 g | ||
| Protein | 467.7 g | 935% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1920 mg | 148% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 8142 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
