Saffron lamb

Get: cubed lamb yogurt saffron, turmeric, paprika, cayenne, salt, pepper cloves of garlic shallot Do: Meat: liberally salt the lamb to dry brine whisk together 6oz yogurt, 2-4 cloves pressed garlic, pinch of saffron, zest and juice of 1 lemon, paprika, turmeric, cayenne, salt, and pepper coat lamb with yogurt marinade in bowl and cover with clingwrap, refrigerate at least 2 hours pull chunks out of the marinade and try to wipe off the excess sear in pan on medium high heat to 125F-130F. Just a couple minutes per side. Sauce: Infuse 1/2tsp saffron in 3tbsp hot water in a small bowl for 5 minutes. finely shave 1/4th of a shallot, and mince Pour the infusion into a bowl containing the 6oz yogurt, shallot, 2.5tsp lemon juice, 3tbsp olive oil and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt, if necessary, then chill. This sauce will keep well in the fridge for up to 3 days. To serve, you can microwave it on P3 for 2 minutes to make it warm but not cook it. Results: the saffron yogurt sauce was STELLAR, i would definitely serve that again. You could put it on anything really. butchering the lamb to cut away bone and excess fat made it much better. could cook it even less, actually. lamb had a mild flavor; was appropriately salted, not amazingly well flavored but basically tender. I probably overcooked it, the internal temp was over 135F for many of the cubes after just 3-4 minutes. i served with rice pilaf, which I added a saffron variant to. But I wouldn't do that again. Saffron Everything meal seems unnecessary / artless. References: https://www.marthastewart.com/1516923/saffron-yogurt-chicken-kebabs http://www.eatwell.com/blog/2017/8/1/roasted-eggplant-with-saffron-yogurt-sauce