I posted about our success with butterflied leg of lamb before. This time the meat came out even better thanks to an outstanding marinade from Sortun’s Spice book. The marinade was made of aleppo pepper flakes, red pepper paste, tomato paste, garlic and turkish baharat which i improvised by adding dried mint and oregano to Kalustyans’ baharat. For tomato paste i used strattu, an incredible tomato paste from Zingerman’s. I didn’t have red pepper paste so minced some piquillo peppers.
Served with musbacha (see the post below), radishes, assorted salad leaves and oh boy, the dinner was so damn good.
