Find out how to cook this spicy and fruity slow-roasted shoulder of lamb, perfect for Sunday roasts.
- 1 shoulder of lamb
- 4 red onions, peeled and quartered
- 4 garlic cloves, peeled and chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp chilli flakes
- 4 anchovy fillets, drained and chopped
- 1 tbsp lemon juice
- 1 tsp ground black pepper
- 50g unsalted butter
- 150ml dry white wine
- 1tbsp redcurrant jelly
- 12 prunes
- Blitz together garlic, spices, anchovy, lemon juice and butter to a rough paste.
- Pat the lamb dry and score the skin. Place into a large roasting tin.
- Spread the paste over the lamb skin and rub in well. Leave for 30 minutes to marinade.
- Cover loosely with foil and cook gas Mark 3 160 C for 1 hour. Remove from oven and baste with any juices in the tin.
- Mix together the wine and redcurrant jelly with 100ml boiling water, and pour around the lamb. Spread the prunes and quartered red onions around the tin.
- Cover the lamb with double foil and seal well.
- Return to the oven gas Mark 2 / 150C for approximately 3 hours, basting once.
- Remove from the oven and put the lamb onto a hot dish and keep covered. Put the onions and prunes into an ovenproof dish and pop back into the oven.
- Remove the fat from the remaining juices which are poured into a pan and reduced for a lovely sauce.
- To serve, shred the lamb and serve on a bed of the onion and prunes. Pour over the juices.
- To complement the dish serve with a selection of green vegetables and cauliflower “mash”.
A great side-dish to complement your roast lamb dinner is a cauliflower mash. Read the recipe and method below…
- 1 medium head cauliflower, trimmed and cut into small florets
- 1 tablespoon olive oil
- salt and ground black pepper, to taste
- Bring a large pot of water to a boil.
- Add cauliflower and cook until very tender, about 10 minutes.
- Reserve 2 tbsp of the cooking liquid and then drain well and transfer cauliflower to a food processor.
- Add oil and reserved water, and purée until smooth. If you prefer a coarser mash use a potato masher. Season with salt and pepper and serve.
The recipe also goes very well with sausages, so you have a healthy alternative to bangers and mash.
Mediterranean Lamb & Feta Filo Spirals
This is a great recipe to use up any leftover lamb from your roast dinner. These Mediterranean lamb and feta filo spirals are simple to prepare, and filo pastry offers a healthier alternative to shortcrust pastry. Read the recipe and method below…
- 250g coarsely chopped cooked lamb
- 4 large sheets of filo pastry
- Pinch ground cinnamon
- 1 tsp paprika
- 5 spring onions, chopped
- 75g sultanas
- 100g feta cheese
- 1 tbsp freshly chopped parsley
- Ground black pepper
- 25g butter, melted
- 2 tbsp olive oil
- 1tbsp redcurrant jelly
- 2 tbsp natural yoghurt mixed with some chopped mint and parley to serve
- Preheat oven to gas mark 4 / 180°C.
- Mix together the chopped lamb, spring onions, sultanas and spring onions. Stir in the cinnamon and paprika. Season with black pepper. (No need to add salt as the feta is quite salty).
- Crumble in the feta cheese and gently fold in with the chopped herbs.
- Mix the butter and olive oil in a small dish. Take 1 sheet of filo and brush lightly with melted butter and olive oil. Place a 1cm-wide strip of lamb mixture along 1 long side of the pastry. Roll pastry to enclose filling, then, working quickly, coil the length of filo into a snail shape. 5. Place on 1 large paper-lined oven tray, then brush with butter and olive oil mix. Repeat with remaining pastry, butter and filling.
- Sprinkle spirals with paprika, then bake for 30 minutes or until crisp and golden.
- Serve with herbed yoghurt and a green salad.