my version -- marinated overnight with various herbs, spices, and yogurt; slowly roasted for 3 hours...
Accompanying the lamb are fresh garnishes: red currants, sliced yellow kiwi, and green herbs. On the side, there is a colorful couscous salad with arugula, radishes, and other vegetables. A bowl of savory tagine (morroican stew), sits next to the salad, garnished with cherry tomatoes and cilantro. To the right, there are pieces of freshly baked pita bread stacked on a plate. This spread is inspired by Mediterranean and Middle Eastern cuisine.
Main Dish:
A roasted leg of lamb, sliced partially, and served with a yogurt herb sauce. It's garnished with fresh red currants, sliced golden kiwifruit, and a small bunch of wheatgrass.
Salad:
A platter of fresh salad featuring arugula, radish slices, and couscous or pearl barley, with a light dressing.
Side Dish:
Vegetables tagine with a rich tomato-based sauce
Bread:
A stack of pita
Another Day:
lamb accompanied with grilled carrots, roasted fingerling potatoes (seasoned with horseradish, dijon, garlic, and rosemary), and spinach strawberry salad (dressed with homemade pomegranate vinaigrette).
"Sumac is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America." -- Wikipedia
here roasted lamb served with sautéed asian string beans with garlic and chillie, turmeric infused fried egg plants, roasted rosemary potato, pickled beets, and garlic nan.
here roasted lamb served with roasted potatoes, yam; chilled carrots and beets (herb roasted first) over Greek yogurt seasoned with agave/Zaatar; and turkish bread.
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