I made a roast on Sunday for Alberto, our friend Neil and me. I fancied lamb and so decided upon this recipe from the Food of Morocco cookbook. Now, Sunday was incredibly hot and humid so maybe a recipe that required the oven to be on for well over 3 hours wasn’t the best idea, however the end result was delicious. As well as the lamb I also made roast potatoes, steamed kale and honey glazed carrots.
I’m only going to detail the lamb and the carrots. Roast potatoes are roast potatoes – my only real tip is to use lard to make them crispy. It’s not healthy but it does make good roasties! The kale was simply steamed, with a couple of small knobs of butter on. Tasty!
For the lamb:
Lamb joint (the recipe says leg but I went for a shoulder joint instead – legs are both big and expensive!)
2oz butter, softened
3 garlic cloves, crushed
2 teaspoons of ground cumin
3 teaspoons of ground coriander
1 teaspoons of paprika
Preheat the oven to 220.
With a sharp knife cut small, deep slits in the top and sides of the lamb.
Mix the butter, garlic, spices and ¼ of a teaspoon of coarse salt into a smooth paste.
First with the back of a spoon and then with your fingers, rub the paste all over the lamb, making sure that all of the lamb is covered.
Put the lamb, bone side down (if your joint has a bone in – my shoulder was boneless!) in a deep roasting dish and place on the top shelf of the oven.
Bake for 10 minutes then remove from the oven and baste the joint with the pan juices.
Return in to the oven and reduce the temperature to 160 and roast for 3 hours, basting every 20-30 minutes to ensure that the lamb stays tender and flavoursome.
When it’s ready cut it into chunky slices and serve.
The only problem if you’re doing this as a traditional roast is that you’ll need to turn the oven back up again for the roast potatoes. In order to accommodate this I covered the lamb in tin foil so it didn’t dry out and moved it to the very bottom of the oven.
For the carrots:
Baby Chantenay carrots
Knob of butter
2 tablespoons of runny honey.
Boil the carrots for 10-15 minutes, until tender.
Drain off nearly all the water, retaining 2-3 tablespoons of water. (I poured the water into a jug whilst draining it off and used the water to make the gravy later!)
Add the knob of butter to the water and carrots and return the saucepan to the heat. Frythe carrots for a minute in the butter and water and then pour over the honey. Stir to coat the carrots well.
Transfer from the saucepan to a roasting dish and roast in the oven for 15 minutes. Tasty!
The lamb is so tender and the cumin and coriander really enhance the flavour of the lamb.