Twelve Hour Roasted Saltbush Lamb
Prepare 3-5 days in advance.
Ingredients:
1 Leg of Saltbush Lamb, shank removed (save for a stew)
Spice Paste:
1/4 cup cumin seeds
2 whole garlic heads
2 tbsp sumac
zest of 3 lemons
2 tbsp sea salt flakes
Method:
Dry roast cumin seeds, cool, then coursely pound in a mortar and pestle. Set aside.
Pound garlic in a mortar and pestle with a pinch of sea salt until a course paste forms.
Add the rest of the ingredients and grind to a well mixed paste.
Score top (fat) side of lamb and rub in spice paste.
Marinate for 3-5 days in airtight non-reactive container in the fridge.
Preheat oven to 110 degrees C
Place lamb in a roasting dish (I used a Le Chasseur cast iron enameled dish)
Roast for 12 hours, basting occasionally.
The meat will be falling off the bone and the crust will be crunchy and golden brown.
Spice Paste:
1/4 cup cumin seeds
2 whole garlic heads
2 tbsp sumac
zest of 3 lemons
2 tbsp sea salt flakes
Method:
Dry roast cumin seeds, cool, then coursely pound in a mortar and pestle. Set aside.
Pound garlic in a mortar and pestle with a pinch of sea salt until a course paste forms.
Add the rest of the ingredients and grind to a well mixed paste.
Score top (fat) side of lamb and rub in spice paste.
Marinate for 3-5 days in airtight non-reactive container in the fridge.
Preheat oven to 110 degrees C
Place lamb in a roasting dish (I used a Le Chasseur cast iron enameled dish)
Roast for 12 hours, basting occasionally.
The meat will be falling off the bone and the crust will be crunchy and golden brown.
The crust is absolutely delicious:
I served this with Pistachio & Green Olive Tabbouleh, and Orange and Sesame Wheatberry Salad, as well as the other nice sides:
Roasted Dutch Carrots
Kelly's Pumpkin and Cashew Nut Salad
Roasted Dutch Carrots
Kelly's Pumpkin and Cashew Nut Salad
Roasted Cauliflower with lemon and sumac
Roasted Spuds stuffed with Proscuitto, Sage and Lemon Rind
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