Lamb is a young one of a sheep that is under one year old and known for its delicate and flavorful tender flesh.
The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin & wool for clothing. Sheep have since long been a dietary staple as well as a textile source in Asia, Europe, Australia and New Zealand.
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Succulent pieces of lamb cooked in an intense flavorful gravy made of Kashmiri chilies and aromatic spices, left to simmer until a curry is formed and the meat is absolutely tender.
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The sharp Dijon mustard along with the pungent garlic and aromatic rosemary, roasted together with the leg of lamb makes this dish exceptionally flavorful.
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The Lamb is marinated, grilled to perfection and served with fresh herb butter that sits perfectly on top of the lamb. As the butter melts, it adds texture to the dish and brings out all the flavors in the lamb.
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Lamb chucks coated in a flavorful spice mix and slow-cooked in its own juices until the meat is tender. The dish isdirectly served in a Tagine Pot with chopped herbs sprinkled on top.
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The smokey char grilled lamb chopsare paired with the crispy roast baby potatoes that go very well with the aromatic smooth pan gravy for a great meal.
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