Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb Leg which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.
Place cut onions on the bottom of a roasting pan. Chop end of garlic head off and place this in too - unpeeled is fine.
Put lamb on top of onion bed.
Add all other ingredients to a mortar and pestle or a food processor and grind into a thick paste.
Using your hands, spread and rub this all over the lamb - not worrying too much if bits fall off the sides.
Fill the base of the dish with about an inch and a half of chicken stock, you can top up with water if you don’t have enough.
Cover with a sheet of baking paper and then a layer or two of foil, enough to tuck around the edges of the pan to seal in the steam.
Put on the central rack in oven for 1.5 hours.
Then increase temperature to 180 C and remove foil, baste with the liquid in the pan - cook for another 45-60 minutes uncovered until browned on the outside. I like to stop every 10-15 minutes and baste throughout this step but it’s optional. Don’t worry if the basting washing off the paste, this will help the outside of the lamb to brown.
If you have a meat thermometer - you’re looking for 63 degrees celsius internal temp - no higher please.
Remove from oven and let rest for 10 - 15 minutes.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!
This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.
