Season the lamb with salt and fresh ground black pepper and make some deep cuts into it with a small sharp knife.
Insert the garlic slivers into the cuts.
Lightly crush the cardamom pods and remove the seeds, sprinkle over lamb and rub inches.
Leave at room temp for at least 5 hours or overnight in the fridge.
Preheat oven to 400°F.
Heat oil in a heavy based roasting tin add lamb and brown on all sides.
Transfer to oven and roast for about 30 mins until well coloured.
Remove from oven and allow to cool slightly, reduce oven temp to 325°F.
Put lemon juice and saffron in a small pan and heat gently, leave to cool.
Mix with lemon zest, yoghurt and sugar and pour half this mix over the lamb.
Return lamb to oven and cook, adding more lemon yoghurt every 30 mins or so, for about 21/2 to 3 hours until lamb is very tender and topped with a golden yoghurt crust.
Allow to cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	694.99 Kcal (2910 kJ)
Calories from fat	498.28 Kcal
		% Daily Value*
Total Fat	55.36g	85%
Cholesterol	170.99mg	57%
Sodium	100.85mg	4%
Potassium	372.21mg	8%
Total Carbs	5.8g	2%
Sugars	2.99g	12%
Dietary Fiber	0.84g	3%
Protein	40.74g	81%
Vitamin C	2.6mg	4%
Iron	2.7mg	15%
Calcium	74.1mg	7%

Amount Per 100 g
Calories	266.28 Kcal (1115 kJ)
Calories from fat	190.91 Kcal
		% Daily Value*
Total Fat	21.21g	85%
Cholesterol	65.51mg	57%
Sodium	38.64mg	4%
Potassium	142.61mg	8%
Total Carbs	2.22g	2%
Sugars	1.15g	12%
Dietary Fiber	0.32g	3%
Protein	15.61g	81%
Vitamin C	1mg	4%
Iron	1mg	15%
Calcium	28.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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