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Spiced Roast Lamb

Wednesday, 28 July 2010

It is summer but our oven has been working more than it should be. And in fact, more than the winter months. I'm not a huge fan of salads or cold noodles, I prefer my meals hot - stews and braises..YUM. Standing over the stove cooking in the kitchen without a fan now is unbearable so I resort to oven-cooked meals instead. You chuck everything into a baking dish and enjoy comforting hot food after an hour or two. This dish is rich and flavourful, spicy, tangy and I added dates for a bit of sweetness.

Spiced roast lamb 1

Adapted from Angela Boggiano's recipe at
  • 1kg Lamb Joint Half Shoulder
  • 2 tsp cumin seeds
  • 1 tbs fennel seeds
  • 1 large onion - sliced
  • 2-inch piece ginger - grated
  • 1/2 bulb garlic - peeled, crushed
  • 2 tbs harissa
  • 1 can (400g) plum tomatoes
  • 1 cinnamon stick
  • 100g dried dates - coarsely chopped
  • 2 small preserved lemons - quarted, seeds removed

  • Preheat the oven to 160°C.
  • Crush the spice seeds and a good pinch of salt in a pestle and mortar.
  • With a sharp knife, make a few slits in the meat.
  • Heat the oil in a pan over a high heat. Add the lamb and brown well all over. Remove and place in a casserole dish.
  • Reduce the heat to medium. Add the onions and cook until soft and translucent.
  • Add ginger and garlic, fry until fragrant.
  • Stir in crushed spices and harissa, fry until fragrant.
  • Add tomatoes, cinnamon stick, dates and preserved lemons, bring to boil. Smash the tomatoes with your ladle. Pour this over lamb.
  • Cover and bake for about 1 1/2-2 hrs or until meat is tender.

Spiced roast lamb

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