Persian spiced lamb shoulder
1 (1.2kg) Lamb shoulder, deboned and trimmed of fat (Woolworth butterfly leg or shoulder)
6 cloves Garlic, chopped
1 teaspoon Cinnamon
Zest and juice of 1 lemon
1 tablespoon Harissa paste (or 1 teaspoon chilli powder)
1 tablespoon Olive oil
¼ cup Raisins
½ Butternut pumpkin, cut into 2cm slices
8 Baby eggplant, halved lengthways
3 bunches Baby heirloom carrots, peeled, stalks trimmed to 4cm
Cranberry and kale quinoa
1 cup Quinoa
3 cups Tuscan kale (cavalo nero) or spinach, finely shredded
1 tablespoon Olive oil
2 tablespoons Orange juice
¼ cup Dried cranberries
¼ cup Mint leaves
Greek yoghurt and pomegranate seeds, to serve
- Preheat oven to 200oC fan forced.
- Place garlic, cinnamon, lemon zest and juice, harissa and oil in a large bowl and mix to combine. Spread half the mixture all over the lamb. Sprinkle raisins over the inside of the lamb and roll up into a log. Tie firmly with kitchen string at 2cm intervals to enclose.
- Place lamb in a roasting tray and toss pumpkin, eggplant and carrots in the remaining paste and place around the lamb.
- Roast lamb in oven for 40 minutes or until starting to brown, then reduce temperature to 160oC and cook for 20 minutes per kilo of lamb for medium or until cooked to your liking. Rest for 10-15 minutes, remove string and slice.
- For quinoa, cook according to packet directions. Place kale on top of quinoa to steam for the last 5 minutes of cooking and replace lid. Stir kale through quinoa. Add olive oil, orange juice and cranberries and stir to combine. Scatter with mint just before serving.
- Serve with sliced lamb, yoghurt and pomegranate.
- Make your own harissa by making a paste of red chilli and garlic with a splash of vinegar. Keep covered in oil in the fridge.
- Get your butcher to debone the lamb shoulder for you, then take the bones home and add them to your next soup for flavour.
- Try couscous instead of quinoa, or wild rice mixed with basmati rice.
- Marinate the lamb overnight for extra flavour and tenderness.
- Switch to make: Lamb shawarma – omit harissa and raisins. Add chopped coriander, cayenne pepper, cumin, ground coriander, paprika, cardamom and allspice. Serve in pita bread with salad drizzled with yoghurt.