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Jonathan Barthlemess’s slow-roasted spiced lamb with tzatziki and lemon potatoes

Name: Jonathan Barthlemess&#8217;s slow-roasted spiced lamb with tzatziki and lemon potatoes
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Ingredients: 20 gm each fennel seeds and cumin seeds; 10 gm coriander seeds; 10 gm black cardamom; 35 gm fine sea salt; 70 ml extra-virgin olive oil; 4 garlic cloves, finely chopped; 2 lamb loin racks, at room temperature; 50 ml lemon juice; Tzatziki; 2 Lebanese cucumbers, coarsely grated; 1 kg Greek-style yoghurt; Juice of 2 lemons, plus extra cut into wedges, to serve; 60 ml (¼ cup) extra-virgin olive oil; ½ cup (loosely packed) mint; Lemon potatoes; 50 ml olive oil; 2 kg Desiree potatoes, cut into 3cm chunks; 1 head of garlic, cloves separated, unpeeled; 250 ml (1 cup) chicken stock; 100 ml extra-virgin olive oil; 50 ml lemon juice; 2 tsp dried Greek oregano (see note); Wild weeds; 100 ml olive oil; 2 garlic cloves, very thinly sliced; 1 long red chilli, thinly sliced; 200 gm wild weeds, such as chicory and dandelion; 200 ml chicken stock

www.gourmettraveller.com.au

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Prep Time: 30 minutes

Cook Time: 420 minutes

Total: 450 minutes

Servings: 6

Jonathan Barthlemess’s slow-roasted spiced lamb with tzatziki and lemon potatoes

Ingredients

Remove All · Remove Spices · Remove Staples

20 gm each fennel seeds and cumin seeds10 gm coriander seeds10 gm black cardamom35 gm fine sea salt70 ml extra-virgin olive oil4 garlic cloves, finely chopped2 lamb loin racks, at room temperature50 ml lemon juiceTzatziki2 Lebanese cucumbers, coarsely grated1 kg Greek-style yoghurtJuice of 2 lemons, plus extra cut into wedges, to serve60 ml (¼ cup) extra-virgin olive oil½ cup (loosely packed) mintLemon potatoes50 ml olive oil2 kg Desiree potatoes, cut into 3cm chunks1 head of garlic, cloves separated, unpeeled250 ml (1 cup) chicken stock100 ml extra-virgin olive oil50 ml lemon juice2 tsp dried Greek oregano (see note)Wild weeds100 ml olive oil2 garlic cloves, very thinly sliced1 long red chilli, thinly sliced200 gm wild weeds, such as chicory and dandelion200 ml chicken stock

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Instructions

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Step 1

For tzatziki, combine cucumber and 1 tsp sea salt in a bowl and stand until liquid has seeped (30 minutes), then drain in a colander. Squeeze out excess liquid (discard liquid), return cucumber to bowl, add yoghurt, lemon juice, oil and mint, season to taste and refrigerate overnight for flavours to develop.

Step 2

Meanwhile, preheat oven to 70C or lowest temperature. Dry-roast spices until fragrant (1-2 minutes), then pound in a mortar and pestle with salt until finely ground (1-2 minutes). Combine with oil and garlic and set aside.

Step 3

Place lamb on an oven tray. Rub spice mixture all over lamb, then roast, turning every 2 hours, until you can push your finger through the back of the rib easily (6 hours). Remove from oven, pour lemon juice over, cover with foil and rest while you cook potatoes.

Step 4

For lemon potatoes, increase oven to 180C. Heat oil in a non-stick roasting pan over high heat, add potatoes and garlic (be careful as hot oil will spit), turn occasionally until golden (4-5 minutes). Add stock, extra-virgin olive oil, lemon juice and oregano, season to taste and bake until liquid evaporates and potato is tender and starts to fry again in the oil (40-45 minutes). Keep warm.

Step 5

Meanwhile, for wild weeds, heat olive oil in a large frying pan over medium-high heat, add garlic and chilli, cook until golden (1-2 minutes), add wild weeds then stock and cook until stock evaporates and weeds are tender (3-4 minutes).

Step 6

Thickly slice lamb and serve hot with lemon potatoes, wild weeds and tzatziki, with extra lemon wedges.

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