Onion and Saffron-Roasted Lamb | Saveur
We discovered this flavorful lamb dish—made tangy by the inclusion of ground sumac—courtesy of Middle Eastern food expert Charles Perry.
Ingredients
- 1 large yellow onion, peeled
- 1 large pinch saffron threads
- 1 (2–2 1⁄2-lb.) boneless leg of lamb
- 1 tsp. ground sumac
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