Arabian Roast Lamb and Potatoes

Thank goodness we’re back on the red meat. This recipe is from Antony Worrall Thompson’s ‘Slow Cooking’ book. (No shop lifting jokes please.) A slow cooker is not required and another variation on a roast dinner. Really easy as well.

1 leg of lamb
6 garlic cloves, halved
2 tbsp Harissa paste
Juice and zest of a lemon
Pinch of saffron strands, soaked in 1 tbsp very hot water
1 tsp mint leaves
1 tbsp coriander leaves
4 tbsp olive oil
450g (1lb) floury potatoes, cut into 1cm slices
2 large onions, thickly sliced
Salt and pepper
Couscous, spinach and Greek yoghurt to serve

Make a number of incisions in the lamb. In a mini food processor, blend the garlic, Harissa, lemon zest and juice, saffron and water, mint, coriander and half the oil into a rough paste. Spread 3/4 of the paste over the lamb, pushing into the cuts. Place the lamb in a large bowl, cover with cling film and leave overnight (or at least 2 hours).
Preheat oven to 180C, 350F, gas 4.
Mix the onions, potatoes and the rest of the oil and spice paste together and then tip into a roasting tin. Place the lamb on top, season well and cook for 2 hours. Baste and turn the potatoes a few times.
Place the meat on a platter and cover with tin foil for 15-20 minutes. Turn the oven up to 200C, 400F, gas mark 6 and return the potatoes to the oven for another 20 minutes. The onions will caramelise (burn) but the potatoes will be delicious.
Serve with the couscous, spinach and drizzle with yoghurt.




Optional kitchen porn:
Bosch mini food processor
Large roasting tin

Published in: on May 13, 2012 at 8:25 pm  Leave a Comment  
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