Tuesday, 3 April 2012

Slow Roast North African Lamb

This is a dish i tried the other day having seen lots of slow roasts recently. It seems a very 'in' thing to do these days, as the days of having all meat blood red seem to be fading. It does require time in the oven but the prep time is nothing. The recipe is the spices i used but this is just a basis, it is up to you to choose what spices you like.
I used a leg of lamb for this but i actually think a shoulder would be as good if not better.

Lamb joint (with bone in) - 1kg will feed about 4 big eaters.
Mix of spices: cumin (seed or power), cinnamon, garam masala, cayenne pepper, dried chilli flakes - 2 teaspoons of each should be fine (as i said you can try any mix)
Lime - juice and zest
Tomato puree -  1 table spoon
Olive oil - 3 tablespoons
Garlic - Sliced
Salt and pepper

Mix all the ingredients into a bowl (apart from the lamb). Stab the lamb with a knife in a few places and push some slices of garlic into each hole. Rub the mix over the lamb (getting in real deep boy), and, if possible leave for about 30 mins.

Place the lamb in a roasting tray, cover in foil and place in the oven for at least 3 hours at 140 degrees. Check about every 30 mins and if it begins to look dry baste and put some oil/water/wine over the meat. After 3 hrs take the foil off and cook for another 1hr.

After cooking remove the lamb from the oven and leave covered in foil for about 15 mins to rest. The joint shouldn't need carving just tearing with a couple of forks. Cover in chopped coriander and squeeze a lime over the top.

You can serve this with anything but some simple couscous and some yoghurt is perfect.

Zilometer - 8/10

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