Looking for the perfect recipe to impress your family and friends this Easter? Look no further than this Spiced Easter Lamb recipe, guaranteed to make your taste buds dance with delight!
The key to this dish lies in the aromatic blend of toasted cumin and coriander seeds, lemon and orange zest, garlic, and plenty of herbs and seasonings. Rub this flavorful marinade all over your 1.5kg lamb shoulder and let it rest for a few hours or overnight for maximum taste.
Preheat your oven to 160c and roast the lamb, covered in foil and veg or chicken stock, for four hours. While that's cooking, prepare some tasty sides like sweet potatoes spiced with cinnamon, cumin, and chilli flakes, and a fluffy cous cous infused with saffron and tossed with raisins soaked in orange juice.
Finally, make the minty onion gravy by whisking together the tray juices, corn starch slurry, and mint sauce. Drizzle this over your succulent lamb, sprinkle some pomegranate kernels and fresh herbs on top, and voila - a feast fit for royalty!
This Spiced Easter Lamb recipe isn't just a meal - it's a celebration of family, friends, and the joy that comes with gathering together for a holiday. It's a testament to the creativity and passion that can be infused into cooking, and a reminder that every meal can be a work of art. So why not indulge this Easter, and make it one to remember with this delicious and creative recipe?
Lamb shoulder 1.5kg
2-3tsp cumin seeds (toasted)
2-3tsp coriander seeds (toasted)
1 lemon zest
1 orange zest
5-6 garlic cloves
3tbsp pomegranate molasses
1tsp salt (add more to taste)
Lots of cracked black pepper
6tbsp - veg oil, like rapeseed or olive
1 veg or chicken stock cube
Large handful mint, coriander and parsley
2-3tbsp pomegranate kernels
6-8 threads of saffron (steeped in water)
1/2 cup raisins
Fresh orange juice
1 cup cous cous
1 1/2cup water/ (veg/chicken stock)
!/2 cup flaked almonds
2-3 Sweet potato
1tsp cumin powder
1tsp cinnamon powder
Chilli flakes (optional to taste)
2tsp mint sauce
1tsp cornstarch mixed with water to make a slurry
Season to taste
First dry toast your cumin and coriander seeds in a pan on low till fragrant.
Now grind up in pestle and mortar or in a spice grinder, then add your cinnamon, zest of lemon and orange, pomegranate molasses, garlic, oil, salts and pepper to make the marinade. Spread all over the lamb and if you have time marinade for 2-3hrs or over night.
When you are ready to roast, preheat the oven to 160c.
Line your baking tray with sliced onions and the place your marinated lamb shoulder over the top. Add your stock to the tray and cover with foil to slowly roast for 4hrs. Once cooked this can rest covered for 40-45mins before serving so you can make there sides and gravy.
1hour before serving, peel and prepare you sweet potato, cover with oil, spices and seasoning. Bake for 40-45mins till cooked through 200c
At the same time you want to steep your saffron with some water and soak your raisins in 1/2cup fresh orange juice, or juice from a carton will do.
Pour your stock with salt dissolved in it over the cous cous, cover with cling film and give it about 20-25min to do it’s magic. Once the cous cous is plumped up, drain your soaked raisins and add to the cous cous, with the steeped saffron. Then use a folk to fluff up the grains. Toast your flaked almonds lightly in a pan till golden brown, watch these as they can catch easily. Then once they are cooled add to the bowl.
Finally make your gravy, remove the lamb from the tray, the stock and onions will have made a lovely pouring liquid at the bottom of the tray, pour a few spoons over the lamb, then get the tray on the stove and bring it to a bubble, add your corn starch slurry and whisk through. Add your mint sauce and some seasoning to taste.
Now serve up, with fresh herbs and pomegranate on the lamb, the sweet potatoes, cous cous and minty onion gravy.