Name: Roast Leg of Lamb (Fakhdet kharouf bel Furun)
Cuisine: Palestinian
Ingredients: 2 tsp salt; A handful of rosemary leaves; 4 garlic cloves; ½ cup olive oil (80 ml); 2 tsp spice mixture; A leg of lamb about 2.5 kg (5–6 lb)

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

A yearling makes this dish both special and quite extravagant and it therefore needs a special occasion. I cooked it for French cousins from Burgundy, great connoisseurs of food and wine, who were visiting Bethlehem while I was working on this book, and they were so delighted with the dish that they had seconds and smothered the accompanying rice with the sauce.