Pink Leg of Lamb is a traditional Turkish recipe for a leg of lamb cooked slowly in a yoghurt and tomato sauce so the meat remains pink. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Pink Leg of Lamb.
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This is a classic Turkish method for slow-cooking a leg of lamb so it remains perfectly pink served in a pink sauce made from stabilized yoghurt (a way of preparing yoghurt so that it won't split, no matter how long you cook it for).
Ingredients:
500ml yoghurt
egg white from half an egg
1/2 tbsp cornflour
1.5kg deboned leg of lamb, tied
4 garlic cloves, slivered into 3 pieces each
salt and black pepper, to taste
oil to fry
240ml tomato purée
5 allspice berries, crushed
Method:
Begin with the stabilized yoghurt. Add the yoghurt to a saucepan then beat in the egg white and the cornflour. Bring to a simmer and cook for 5 minutes. Take off the heat and allow to cool before using.
Using a sharp paring or deboning knife make deep incisions in the lamb leg and insert the garlic slivers into these. Season the lamb liberally with salt and black pepper then add 2 tbsp olive oil to a large casserole and use to brown the meat all over. Add 2 tbsp tomato purée and fry until you can smell a strong tomato aroma. Now add half the remaining puree and cook for 3 minutes before adding he remaining purée. Again cook for 2 minutes then add the stabilized yoghurt.
Add the crushed allspice berries and bring the mixture to a boil then reduce to the lowest possible simmer. Cover the pot with a double layer of aluminium foil and seal with a lid (you want almost no steam to escape). Allow the mixture to simmer very gently for 2 hours (the aim is not to exceed 100°C cooking temperature so the meat remains pink).
At the end of this time take the pot off the heat. Slice the lamb and serve with the pink sauce.
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