donals-top-recipes

Slow Roasted Shoulder of Lamb with Yoghurt & Herbs

April 18

This Slow Roasted Leg of Lamb, marinated in spiced yogurt and garlic, becomes irresistibly tender and flavourful as it cooks over melting onions, finished with fresh herbs and tahini yogurt for a bright, balanced touch.

Serves 4
5 hours 15 minutes + marinade time

Method

1. Start by making the spice mix. Toast the cumin and coriander seeds in a dry frying pan set over a high heat for about 30-40 seconds, until fragrant. Add to a spice grinder along with the turmeric, cinnamon, cardamom and a good pinch of salt and grind until fine.
2. Mix the garlic and yogurt together in a medium bowl and season to taste. Divide the yoghurt between 2 bowls then add the spice mix to one of the bowls. Cover the one that has no spice mix in with cling film and place into the fridge - we will come back to it later.
3. Rub the lamb leg with the yoghurt and spice marinade then cover and place into the fridge for at least four hours, preferably overnight.
4. When you are ready to cook, preheat the oven to 160°C/140°C fan/320°F/Gas Mark 3
5. Line a large baking tray by laying 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross.
6. Tumble the onions into the tray and drizzle with a little olive oil, tossing to coat.
7. Set the lamb on top of the veg and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4 - 4 ½ hrs until very tender.
8. Remove the tin from the oven and increase the temperature to 220°C/200°C fan/425°F/Gas Mark 7. Unwrap the parcel, remove the onions, which should be juicy and meltingly tender at this point, and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices from the pan and return to the oven for a further 20 - 25 minutes or until the lamb is golden and browned. Remove the lamb from the tin, wrap in foil and allow to rest for 20 minutes.
9. Remove the remaining garlic yogurt from the fridge and mix with the tahini and chopped dill and serve alongside the lamb.
10. Serve the lamb on a platter with the jammy onions and scattered with some torn dill, mint and coriander.

2 garlic cloves, peeled and finely grated

1 2/3 cups Greek yogurt

3 onions, peeled and cut into wedges

1 x 4.4 lb lamb leg

For the spice mix:

1 tbsp cumin seeds

1 tsp coriander seeds

1 tsp ground turmeric

½ tsp ground cinnamon

½ tsp ground cardamom

Sea salt, to taste

To finish the yogurt:

2 tbsp tahini

1 bunch dill, roughly chopped

To serve:

Handful of dill, mint, and coriander