Make this succulent, slow-roasted lamb the centerpiece of your Easter feast.
The honey on this recipe combines the bitter candied lemons, candy dates and floral saffron for a panoramic dish. For recommendation on creating a chic Easter tablescape, click on right here.
Sluggish roasted lamb with honey, saffron, dates and candied lemon recipe
For six folks
Preparation time: Half-hour
Preparation time: 3 hours
Substances
- 1/2 cinnamon stick
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 6 cardamom pods
- 1 tsp floor turmeric
- 2-3 kg lamb shoulder, boned and rolled up
- 4 tablespoons of additional virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, peeled and finely chopped
- 1 purple chilli, deseeded and thinly sliced
- 1 thumb-sized piece of ginger, peeled and grated
- 2 tbsp tomato paste
- 200 g juicy plums, pitted
- Pinch of saffron threads
- 2 tablespoons of Rowse Natural Honey
- 1 candied lemon, rind thickly sliced, pulp discarded
- 4 bay leaves
- 1 small bunch thyme, torn
To serve
- 1 small bunch of mint, leaves picked and finely chopped
- Pinch of smoked paprika
- Beneficiant Pinch of Rowse Natural Honey
- Salt and freshly floor black pepper, to style
Methodology
- Preheat the oven to 200°C/400°F/gasoline mark 6. Place the cinnamon, cumin, coriander and cardamom pods in a small saucepan over medium warmth. Roast for 1-2 minutes till aromatic, then place in a mortar and pestle to grind coarsely. Select the cardamom husks and discard them, as they’re tough to grind correctly.
- Mix the crushed spices with turmeric and loads of salt and pepper. Rub the shoulder of lamb with half the olive oil and work the dry spice combine into the meat, ensuring it will get into each nook and cranny. Place the lamb on an acceptable roasting tin and place within the scorching oven for 25-Half-hour till browned.
- In the meantime, place a big forged iron pan (with lid) over medium warmth. Add the remaining olive oil and, when scorching, add the onions, garlic, chilli and ginger and prepare dinner, stirring steadily, for 10-12 minutes. Add the tomato puree, prunes, honey, saffron, candied lemon, bay leaves and 1 glass of water and stir effectively. Carry to a mild boil.
- When the lamb shoulder is properly browned, take away it from the oven and thoroughly place it within the pan. Divide the thyme over it, put the lid on and put the pan within the oven. Scale back the warmth to 150°C/300°F/gasoline mark 2 and prepare dinner for two and 1/2 hours till the meat is tender and cooked by way of. (Test the pan now and again, and if it appears to be like dry, prime it up with a splash of water.) Take away the pan from the oven and let the lamb relaxation for 15-20 minutes earlier than serving.
- Earlier than serving, sprinkle with chopped mint and a pinch of paprika, season to style and end with a great drizzle of honey. Put the pot on the desk and luxuriate in!
Recipe and picture courtesy of Gill Meller (on behalf of Rowse Natural Honey).
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