Middle-eastern spiced lamb pot roast
- 31.07.2021
- 786
Tangy sumac and zesty lemon cut through the richness of this lamb roast.
Recipe «Middle-eastern spiced lamb pot roast» presented in category Recipes / Meat, to prepare this dish you will need no more 4:30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- Preheat oven to 150C. Place the onion in the base of a large casserole dish. Top with the lamb.
- 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.
- 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.
- 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.
- Shred the lamb and serve with the braising liquid, smoky eggplant puree, tabouli and flatbread.