Spoon lamb from Spice - Flavors of the Eastern Mediterranean (page 22) by Ana Sortun

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky eggplant purée with pine nuts and Urfa pepper

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MWFhome on May 15, 2014

    Made Sartun's Spoon Lamb, essentially braising the meat in red wine, using bone-in section of lamb leg, which was thicker than the chops recommended. It required several hours in a crockpot beyond the 2 1/2 hours in the oven to achieve the meat falling off the bone stage described in the recipe. The flavors are delicious, and this worked well. Sauce is not a thickened gravy, so the dish is lighter than you might expect and relatively quick to prepare if planning ahead.

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