Recipe Middle-eastern spiced lamb pot roast : Hearty Dishes and Tasty

Recipe Middle-eastern spiced lamb pot roast : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Middle-eastern spiced lamb pot roast has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 6 serving, Capable cooks level.

Tangy sumac and zesty lemon cut through the richness of this lamb roast.

Ingredients:

  • 2 red onions, cut into thin wedges
  • 2.2kg lamb shoulder, bone in
  • 1 tablespoon olive oil
  • 3 garlic cloves, crushed
  • 1 lemon, rind finely grated
  • 2 teaspoons sumac
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 185ml (3/4 cup) dry white wine
  • 185ml (3/4 cup) Massel salt reduced chicken style liquid stock
  • Smoky eggplant puree, to serve (see related recipe)
  • Tabouli, to serve
  • Flatbread, to serve

Method

  • Step 1
    Preheat oven to 150C. Place the onion in the base of a large casserole dish. Top with the lamb.
  • Step 2
    Combine the oil, garlic, lemon rind, sumac, cumin, thyme and oregano in a bowl. Season. Spread the spice mixture over the lamb. Set aside at room temperature for 20 minutes to develop the flavours.
  • Step 3
    Pour the wine and stock around the lamb. Cover and bake, turning halfway through cooking, for 4-4 1/2 hours or until lamb is tender.
  • Step 4
    Use tongs to transfer the lamb to a platter and cover with foil to keep warm. Pour braising liquid into a jug. Use a metal spoon to skim and discard the fat from the surface.
  • Step 5
    Shred the lamb and serve with the braising liquid, smoky eggplant puree, tabouli and flatbread.

Middle-eastern spiced lamb pot roast

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