slowroasted

Slow-roasted Middle Eastern-style lamb leg

Slow-Roasted Middle Eastern-Style Lamb Leg

Leg of lamb

cm Fresh ginger, crushed

Garlic, crushed

Fresh coriander, chopped

Lemon, rind and juice

Tbsp Olive oil

Water

tsp Black pepper

tsp Ground cloves

tsp Ground cumin

Fennel seeds

tsp Ground cinnamon

Tbsp Paprika

Salt

Lebanese cucumber

Plain unsweetened yoghurt

Flaky sea salt

Mint leaves

Sumac powder

120 g Tomatoes, chopped

Tomato paste

Harissa paste

Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.

Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.

Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.

Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.

Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.

Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.

Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Slow-roasted lamb shoulder

kgs Lamb shoulder, alpine merino (oyster blade cut) (Main)

Onions,

Lemons,

Capers,

80 g Anchovies, (Ortiz brand), drained and chopped

Rosemary

Dry white wine

Tbsp Redcurrant jelly

Tbsp Olive oil, light flavoured

kg Agria potato

Salt and black pepper

Tbsp Butter

Preheat the oven to 150C. Place the lamb shoulder in a solid roasting pan. Combine the chopped onion, lemon wedges, anchovies, capers and rosemary leaves in a small bowl, mixing together well. Spread the mixture over the lamb.

Brown the meat on the stove top before tipping the wine into the dish. Cover with tin foil, sealing the edges of the pan so the meat remains moist, and place in the preheated oven. Roast for 2½ hours, basting once after the first hour. (You can add parboiled potatoes to the pan after the first hour if you wish, or roast them separately – see the following recipe for crunchy golden potatoes.)

Once roasted, the lamb will have shrunk from the bone and will be very tender.

Remove it from the pan and place it on an oven-proof serving dish. Cover lightly with foil and return to the oven while you make the gravy.

Place the roasting pan with the juice and flavouring residue on the stove top. Add the redcurrant jelly, stirring well as the liquid bubbles, and reduce. Add another cup of wine if needed.

Season to taste, although the anchovies should provide plenty of salty flavours.

To serve, carve into neat chunks or slices and spoon over a little gravy. Accompany with Mother's carrots, seasonal steamed green vegetables and crunchy roast potatoes.

Pre-heat the oven to 180C. Peel the potatoes and cut into large even chunks. Place in a large saucepan of salted water and bring to a boil. Simmer for about 10-12 minutes and drain well.

Score the potatoes on each side with a fork.

Heat the oil and butter in a roasting pan on the stove top until the butter has just melted. Remove from the heat and toss in the potatoes.

Carefully turn them in the oil and melted butter so all sides of each piece are coated. Generously sprinkle with salt and freshly ground black pepper. Roast in the oven for 1½ hours, checking occasionally and turning if necessary.

When the potatoes are golden and crunchy, serve at once.

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Slow-Roasted Middle Eastern-Style L...

Slow-roasted lamb shoulder

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