Aromatic Lamb
Just looking at this slab of meat covered in the aromatic spices leaves me drooling. Aromatic Lamb shoulder is the ultimate recipe for dinner parties and when you just want something really classy, but with little effort required! The bold, floral flavours from the spices cut through the more fatty shoulder cut beautifully, leaving a stunning ‘jus’ at the end to dress the meat. Combining so many flavours, it’s easy to see why this recipe is so popular with middle-eastern cooking.
The recipe is from Sabrina Ghayour’s Persiana book which I cannot recommend highly enough. It’s a book that is always out in my kitchen whether I’m following recipes or just looking for some flavour inspiration. This is not a sponsored post but I just wanted to let people know, if they love cooking, you need this book!
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- 1 kg Lamb Shoulder
- 1 tbsp sumac
- 2 tbsp edible rose petals
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
- olive oil
- Rub your meat in olive oil and leave to stand.
- In a pestle and mortar, grind all your herbs and spices well, ensuring you are left with a fine mix.
- Rub the herbs all over the meat. If there's any that falls off, keep picking them up and rubbing them back in.
- Set your oven to gas mark 3 or 160oC (140oC fan). Place your lamb in a roasting tin with a lid or cassarole dish. Roast in the oven for around 2 hours.
- Serve with fresh vegetables and a little greek yoghurt. You can use the leftovers in a salad the next day too!
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