Monday, April 23, 2018

Slow roasted spiced lamb recipe

About three weeks ago, we celebrated Easter. Whilst not the most festive event of the year for the bunch of us due to minor misunderstandings, we still managed to scrap up a decent feed worthy of the purpose of Easter.

Rather than spend hours slaying over a hot stove attempting a traditional roast served alongside salad and perhaps a bowl of roasted potatoes heavily perfumed with rosemary or Italian herbs, I have made do with what I have in the spice cabinet and carefully marinate every inch of the lamb with it.

No fancy dinners for us and instead, we ended up with a somewhat simplified version of it - burgers. Paired slivers of lamb with arugula leaves, slapped on a good serve of beetroot tzatziki and put all these in between two toasted pieces of burger buns.

1.5kg leg of lamb
3/4 tsp coriander seeds, lightly crushed
About 5 pieces of dried bay leaves
1 tsp paprika
1/2 tsp ginger powder
3/4 tsp cumin seeds
1/2 cup of brown sugar
4 cloves of garlic, lightly crushed
A drizzle of sherry vinegar
A drizzle of olive oil
1/2 tsp salt
Pepper to taste

1. Mix all the spices along with the fluid ingredients prior to marinating the lamb with it. Make a few thin incisions along the lamb meat as this allows more contact between the marinade and meat.
2. Slow roast for about 5 to 6 hours at 170C. Use aluminium foil to wrap the meat with as this prevents it from drying in the oven.
3. Serve warm.

Goes well in sandwiches but also delicious when paired with pasta or if used as a pie filling. Did have leftover juices in the pan to which, I used it to coat the leftover meat with.

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