The Afghan Answer to the 'Pulled __________ Sandwich' Recipe icelandadam

1. 1

   for the sauce: Pulse handful cilantro leaves, handful mint leaves with tub of yogurt, drizzle olive oil, cumin, walnut, juice of 1/4 lime, salt and pepper to taste.

2. 2

   pulse until desired thickness and pieces of cilantro/mint are at desired size.

3. 3

   i like it think and tiny pieces, basically green.

4. 4

   let sauce rest in refridgerator at least an hour.

5. 5

   the lamb: in medium sized storage container place lamb, bone side up.

6. 6

   pour sauce til the lamb is covered.

7. 7

   squeeze remaining lime, and put remaining cilantro and mint with stems on top.

8. 8

   drizzle olive oil, salt and pepper to taste.

9. 9

   place in refridgerator, let marinate at least over night (i did two nights).

10. 10

    preheat oven to 350-375. remove lamb from marinade, line a high brimmed baking dish with tin foil, place lamb inside and pour the remaining marinade on top.

11. 11

    wrap lamb and cook til desired.

12. 12

    i cooked it through considering its going into a sandwich, normally id do rare.

13. 13

    pour off excess oil, and scrape off all the marinade, and the cilantro mint crust.

14. 14

    this is important because the sauce turns rather citrusy but trust me the good stuff be there!

15. 15

    heat up the masala nan and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.