Leg of Lamb in Sweet-Sour Sauce

Fukhudh Ghanam b’ Salsat Hamudh-Hilu

Preparation info
  • Makes


    • Difficulty


Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

The following is a sensational variation on the traditional leg of lamb, executed in the spirit of the medieval cuisine, in which vinegar and dried fruits are combined to give a sweet-sour flavor. It is given a lighter touch – most of the fat drippings are removed.


  • One leg of lamb, about 5 lbs (2.25 kg)
  • 3 cloves


  • Trim and wash leg of lamb. Pat it dry, and with a small sharp knife make shallow slits, 1in/2.5cm long. Stuff incisions with garlic slices.
  • Mix vinegar, caraway seeds, aniseeds, juniper berries, lemon and orange peel, baharat, and black pepper. Rub leg of lamb with the mixture. Cover it, and let it marinate for 1 hour at room temperature, or refrigerate ov