LOCATION: Recipes >> African >> Saffron Lamb
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Saffron Lamb
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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.
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