Recipe#12159

Title: Saffron Lamb

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Saffron-Baked Lamb- Tunisian 
 Date: 9 Oct 1996 07:22:05 -0600 
 Message-ID: <961001215559_298537523@emout14.mail.aol.com> 

from: North African Cooking
 serves 6
 2 1/2 lbs waxy potatoes,peeled
 salt and pepper
 pinch of saffron threads
 3 lb leg of lamb, in steaks or chopped
 1/2 cup olive oil
 juice of 4 lemon
 Quarter the potatoes lengthwise, put into a bowl with the saffron and just
 cover with salted water. Leave for 30 minutes. Preheat the oven to 350 deg.F.
 Drain the potatoes and reserve 1 1/4 cups of the Soaking liquid. Layer the
 potatoes and lamb in a baking dish, pouring over the oil and lemon juice, and
 seasoning as you go. Pour  over the reserved saffron liquid. Cover and bake
 for 1 1/2 hours until the lamb is tender.