Slow roasted cumin lamb
I’ve had a lot of messages asking for this lamb recipe! I based it on a recipe from her Persiana book my lovely friend got me, and served it with spiced flatbreads, za’ataar squash and yoghurt, cucumber and dill yoghurt, an aubergine salad and hummus (all her recipes too!). It literally fell off the bone and had such an intense flavour which I loved. This recipe is super easy too.
Lamb ingredients (serves 3):
1-1.5kg lamb on the bone (leg or shoulder)
25g butter (room temp)
1/2 tbsp ground cumin
1/2 tbsp cumin seeds
1 tbsp ground coriander
2 garlic cloves, finely chopped
1 tsp paprika
2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp thyme (dried or fresh chopped)
1/2 tsp black pepper
1. Turn oven to 130 degrees c.
2. Mix all ingredients in a bowl (apart from the lamb) to make your butter spice mix.
3. Prick the lamb all over with a knife.
4. Rub lamb with butter spice mix all over, filling the holes you have made with the knife.
5. Place in a roasting tin and put in the oven for 6 hours, basting every 45 mins – 1 hour with any juices and turning to ensure it doesn’t dry out. If there are no juices you can add some water every now and again.
6. Test if the meat is tender and falls off the bone. If it does, remove from oven and rest for 10 mins covered once out. Shred with forks to serve and cover with and juice from the tray.
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