Recipes: Persian/Irish Lamb in Thyme & Orange juice →[More:]From the weekend thread it seems clear there are a few people interested in recipes. So here's something that took almost no preparation (by my standards) over the weekend.
Some friends came down from London and Sunday was glorious so I wanted to walk down the seafront with them. I adapted a Persian lamb dish (hence the Irish/Persian, not that the lamb was necessarily Irish, I'm the Irish bit)
So I had 1 1/2 kilos of lamb rump which I cut into bite sized pieces and marinaded On Saturday evening in the following:

2 large tablespoons of Natural Youghurt
1 tablespoon of sea-salt (I know, I know, but lamb needs it especially this much!)
1/2 tablespoon of back pepper.
Two handfuls of thyme.
I teaspoon of cinnamon.
Garlic (5 large cloves crushed)
Juice of 3 oranges & 2 limes
Grated rind of two oranges.

Did this Saturday night in 10 mins and put it all in the oven as we left on Sunday for the beach. 1 hr at 160, going up the last 1/2 hr to 200c.( I phoned home and got the daughter to turn it up)

This reduces down the liquids so part of the lamb gets an almost bar-B-que flavour from drying out in the oven, while the rest is succulent.
The citrus/acid flavour is quite strong on this so I served it with large dollops of natural youghurt (like all Persian dishes) and a lime & coriander rice. (If you don't like lime overload just stick with orange juice only for the marinade.)

I'm ashamed to say that due to just wanting to spend the time with my friends I microwaved two pouches of the lime&corainder rice from Tilde. It was fantastic, I won't knock that shortcut again. There was enough to serve 5-6 people. Or 4 very hungry people. They loved it!

OH and for those of you who are coming to the South Coast meet-up in my house July 20th this is definitely going to be on the menu!