Onion and Saffron-Roasted Lamb
We discovered this flavorful lamb dish—made tangy by the inclusion of ground sumac—courtesy of Middle Eastern food expert Charles Perry.
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Cooking tools:
- Food processor
- Grater
- Fine-mesh sieve
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Butcher's twine
- Carving knife
- Chef's knife
- Cutting board
- Wooden spoon
- Dish
- Skillet
- Stove
- Oven
- Refrigerator
- Plastic wrap
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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