Saffron brings a taste of the spice route to your table. Serve this rich lamb with zesty fattoush salad to bring zing!
Roast leg of lamb on muhamarra ( A Syrian red pepper dip)
Serves 8
Ingredients
6 strands saffron strands
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1/2 tsp freshly grated nutmeg
8 cloves garlic
1 onion, roughly chopped
1/3 cup olive oil
2.5kg leg of lamb
1-2 small, preserved lemons, quartered
3 cups vegetable
150g baby leeks, halved lengthwise
6 baby aubergines. halved
1 1/2 Tbsp honey
1/4 cup pomegranate rubies, to garnish
Salt and milled pepper to taste
For the muhammara
2 red bell peppers, charred and skins removed
2/3 cup breadcrumbs
2/3 cup (70g) walnuts
2 Tbsp olive oil
2 tsp molasses
2 cloves garlic
2 tsp lemon juice
1 tsp ground cumin
1 tsp chilli flakes
Salt and milled pepper
Also read: MK test out 2 yummy slow roasted lamb recipes
Method
- Preheat oven to 220°C.
- Place the saffron into 1 Tbsp water and allow to steep for 10 minutes.
- Heat a pan on medium heat and toast the cumin and coriander seeds until fragrant, about 3 minutes.
- Place the saffron mix, cumin and coriander . seeds, nutmeg, garlic, onion and olive oil in a blender and blitz until smooth. Season.
- 5. Place the leg of lamb in an oven tray and rub with the spice rub. Add the preserved lemon and stock to the roasting dish. Roast for about 20 minutes.
- Lower the,oven to.180°C and cover with foil. Cook for another 1y2 – 2 hours.
- Remove the foil, add the baby leeks and aubergines and roast uncovered for another 30 minutes.
- To make a gravy, use the liquid in the roasting pan, add the honey and reduce in a pan over high heat until thickened.
- For the muhammara, place all ingredients into a food processor and blend until smooth. Set aside.
- Serve the leg of lamb on a platter spread with muhammara. Garnish the lamb with pomegranate rubies and serve with gravy and salad on the ‘side.
By: Lichelle May
Photography by: Zhann Solomons
Also read: Lamb kibbeh with minty labneh
