Slow-cooked Aromatic Lamb
This is a great way to serve lamb at this time of year and would make a delicious festive meal for Easter says cook and author Tina Duncan.
PREP TIME: 20 mins
COOK TIME: 5 hours
INGREDIENTS:
LAMB
1 leg of lamb, bone intact
2 tbsp olive oil
2 tsp salt
1 tsp freshly ground pepper
1 tbsp cumin
1 tbsp sumac
1 tsp ground coriander
1 tsp cinnamon
4 cloves garlic, crushed
YOGHURT SAUCE
500ml unsweetened Greek yoghurt
1 tsp salt
1⁄2 tsp freshly ground pepper
juice of 1 lemon
1⁄2 cup fresh mint leaves, finely chopped
small bunch fresh coriander,
roughly chopped
1⁄4 cup pomegranate seeds
METHOD:
LAMB
Preheat oven to 150°C.
Brush the lamb all over with the oil. Combine seasonings in a small bowl and rub vigorously over the oiled lamb on both sides.
Place lamb on a wire rack that fits inside a roasting tray. Add 2 cups of water and roast in the oven for 4–5 hours until lamb is very well cooked and coming away from the bone. Check the meat frequently and keep topping up the water as you need some liquid to make a jus.
Remove lamb from oven and cover with foil and a tea towel. Rest it for at least 15 minutes.
YOGHURT SAUCE
Combine yoghurt, salt, pepper, lemon juice and chopped herbs in a small bowl.
LAMB JUS
Using the pan juices, add a little extra lamb or chicken stock concentrate and any resting juices and bring to the boil. Thicken slightly with a little cornflour and adjust seasoning if necessary. Strain and keep warm.
TO SERVE:
Place lamb on serving platter and start to pull meat away from the bone with a spoon and fork. Spoon over some of the yoghurt sauce and garnish with coriander and pomegranate. Serve with extra yoghurt sauce, and lamb jus in a jug, on the side.
Serves 8
Tips:
The lamb will stay warm for up to 45 minutes if well covered.
Yoghurt sauce can be made the day before.
Recipe from Plated: A lifetime love affair with food By Tina Duncan
Cook and author Tina Duncan
