This fragrant, fall apart lamb will fill your kitchen with a delicious smell. It’s a great dish to serve to serve on Easter Sunday, and goes perfectly with a simple couscous and parsley salad.
Spiced Middle Eastern Lamb with Tahini Sauce
Cooking Time: Prep 25min. Cook 3hrs & 45min (plus overnight marinating)
Number of Serves: 6 generously
Instructions:
Ingredients:
A 2.5 kg leg of lamb, bone in
1 tablespoon of ground black pepper (PEPBLAG)
½ a teaspoon of whole fenugreek seeds (FENUWP)
½ a teaspoon of whole green cardamom (CARPOD)
1 tablespoon of whole cumin seeds (CUMWPP)
2 tablespoons of sumac (SUMAP)
1 tablespoon of smoked paprika (PAPSMKD)
1 teaspoon of fennel seeds (FENWP)
6 whole cloves (PAPSMKD)
½ a teaspoon of ground cinnamon (CINNQP)
1 teaspoon of ground nutmeg (NUTMEG)
2 tablespoons of crushed ginger (GINGC200)
2 tablespoons of crushed garlic (GARLCC)
2 teaspoons of salt (SALTI1)
½ a cup of canola oil (CANOIL1)
To serve
Simple cous cous salad
Tahini Sauce
1 cup of tahini (TAH)
¾ cup of water
3 tablespoons of lemon juice (LEMJ2)
1 teaspoon of crushed garlic (GARLCR)
1 teaspoon of salt (SALTI1)
Step by Step:
Toast all spices over a low heat until fragrant. Add to a blender along with the rest of the ingredients and blend until a thick paste is formed.
With a sharp knife stab approximately 20 holes in the leg of lamb, then rub the space paste into the lamb so it is evenly covered.
Cover with cling wrap and leave to marinade in the fridge overnight, or for at least three to four hours.
Preheat oven to 170C.
Place lamb in the oven. After 45 minutes cover with foil to stop the spices burning and add 1 cup of water.
Cook for a further 3 hours basting every 45 minutes, ensuring there is always a little water left in the pan to avoid the lamb drying out.
Once cooked remove from the oven, rest for 10 minutes.
Meanwhile, make your tahini sauce by whisking all ingredients together.
Carve lamb and serve with tahini sauce and a cous cous salad.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| PEPBLAG | Pepper black ground essente stand up pouch | $0.00 | |||
| FENUWP | Fenugreek whole essente stand up pouch | $0.00 | |||
| CARPOD | Cardamom pods green | $0.00 | |||
| CUMWPP | Cumin seeds whole essente pouch pack | $0.00 | |||
| SUMAP | Sumach middle eastern spice powder | $0.00 | |||
| PAPSMKD | Paprika powder smoked chiquilin spain | $0.00 | |||
| FENWP | Fennel seeds whole | $0.00 | |||
| PAPSMKD | Paprika powder smoked chiquilin spain | $0.00 | |||
| CINNQP | Ceylon cinnamon quillings powder sri lankan | $0.00 | |||
| NUTMEG | Nutmeg ground essente stand up pouch | $0.00 | |||
| GINGC200 | Ginger paste crushed small pottle | $0.00 | |||
| GARLCC | RESTRICTED PRODUCT | $0.00 | |||
| SALTI1 | Salt fine | $0.00 | |||
| CANOIL1 | RESTRICTED PRODUCT | $0.00 | |||
| TAH | RESTRICTED PRODUCT | $0.00 | |||
| LEMJ2 | Lemon juice | $0.00 | |||
| GARLCR | RESTRICTED PRODUCT | $0.00 |
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