This week’s recipe from the Doolin Cottage, is the Alternative Easter Lamb.
While I love lamb, I know some people find it too strong, this recipe will change anyone’s opinion. Lamb deals so well with spices and cooked slowly this will fall off the bone. We use the shoulder of lamb, it’s a cheaper cut than the leg but still plenty of flavour. I’d serve it with a nice roasted vegetable and apricot couscous, some tziki, hummus and pitta breads or flat bread.
- 1 tsp each cumin and coriander seeds
- 6 garlic cloves
- 4 tbsp Baharat seasoning
- 1 tsp salt
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2kg boned shoulder of lamb
- 15g fresh thyme
- 1ltr pomegranate juice
- 2 tbsp honey
- 1kg Greek-style yogurt, mixed with ½ tsp salt
- 2 red onions, thinly sliced
- 150ml cider vinegar
- 1 tbsp caster sugar
Toast the seeds in a dry frying pan for 2 mins until fragrant. Grind with a pestle and mortar, then add the garlic, Baharat, salt, oil, and lemon juice and zest. Grind until smooth, then rub over the lamb.
Preheat the oven to gas ½, 130°C, fan 110°C. Place a large frying pan over a high heat. Add the lamb and sear all over until well browned.
Transfer the lamb to a large casserole dish with the thyme. Pour in the pomegranate juice and drizzle over the honey. Cover tightly with the lid and cook for 6-7 hrs until the meat falls off the bone.
To make the labneh, place a muslin cloth in a sieve over a bowl, then spoon the salted Greek yogurt into the centre. Leave to strain in the fridge.
Put the onions in a heatproof bowl. Put the cider vinegar, sugar and 150ml water in a saucepan and bring to the boil. Pour the liquid over the onions in the bowl, stir and set aside while the lamb cooks.
Once the lamb is cooked, remove from the dish and set aside to rest. Heat the cooking juices over a medium heat until syrupy.
Shred the lamb with 2 forks and toss in the cooking juices. Serve piled on top of couscous if you like. Top with the labneh, onions, mint, pomegranate seeds and pistachios, if using.
