Middle-eastern spiced lamb pot roast

Cooking Meat Middle-eastern spiced lamb pot roast

Tangy sumac and zesty lemon cut through the richness of this lamb roast.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 150C. Place the onion in the base of a large casserole dish. Top with the lamb.
  2. Combine the oil, garlic, lemon rind, sumac, cumin, thyme and oregano in a bowl. Season. Spread the spice mixture over the lamb. Set aside at room temperature for 20 minutes to develop the flavours.
  3. Pour the wine and stock around the lamb. Cover and bake, turning halfway through cooking, for 4-4 1/2 hours or until lamb is tender.
  4. Use tongs to transfer the lamb to a platter and cover with foil to keep warm. Pour braising liquid into a jug. Use a metal spoon to skim and discard the fat from the surface.
  5. Shred the lamb and serve with the braising liquid, smoky eggplant puree, tabouli and flatbread.

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2 red onions, cut into thin wedges
2.2kg lamb shoulder, bone in
1 tbsp olive oil
3 garlic cloves, crushed
1 lemon, rind finely grated
2 tsp sumac
1 tsp ground cumin
1 tsp dried thyme leaves
1/2 tsp dried oregano leaves
185ml dry white wine
185ml Massel salt reduced chicken style liquid stock
Smoky eggplant puree, to serve
Tabouli, to serve
Flatbread, to serve

Adv

Autors
Preparation time
10
Cooking time
4:30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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