Name: Slow-roasted lamb with orange salad
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: 1
Ingredients: 5.00 gm ground paprika; 5.00 gm ground cumin; 1 tsp ground turmeric; 2 brown onions, cut into wedges; 1.8kg Lamb Shoulder Bone In; 250ml chicken stock; 400g can lentils, rinsed, drained; 2 oranges, peeled, segmented; 1 red onion, thinly sliced; 200g marinated fetta, drained, crumbled; 60g pkt Baby Rocket; 125.00 ml flat-leaf parsley leaves; 125.00 ml mint leaves; 125.00 ml coriander leaves; 28.60 gm honey; 18.20 gm olive oil; 2 tsp cumin seeds; 2 tsp coriander seeds; 40.00 ml pistachios, toasted, chopped; 20.00 ml slivered almonds, toasted, chopped; 6.00 gm sesame seeds, toasted; 1.25 gm ground paprika; 40.00 ml orange zest

Slow-roasted lamb with orange salad

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Prep Time:
30 minutes

Cook Time:
270 minutes

Total Time:
300 minutes

Roasted lamb with orange lentil salad and crunchy dukkah topping.

Ingredients:

5.00 gm ground paprika
5.00 gm ground cumin
1 tsp ground turmeric
2 brown onions, cut into wedges
1.8kg Lamb Shoulder Bone In
250ml chicken stock
400g can lentils, rinsed, drained
2 oranges, peeled, segmented
1 red onion, thinly sliced
200g marinated fetta, drained, crumbled
60g pkt Baby Rocket
125.00 ml flat-leaf parsley leaves
125.00 ml mint leaves
125.00 ml coriander leaves
28.60 gm honey
18.20 gm olive oil
2 tsp cumin seeds
2 tsp coriander seeds
40.00 ml pistachios, toasted, chopped
20.00 ml slivered almonds, toasted, chopped
6.00 gm sesame seeds, toasted
1.25 gm ground paprika
40.00 ml orange zest

Instructions:

Preheat your oven to 150°C. Mix paprika, cumin, and turmeric in a bowl and season. Spread brown onion at the bottom of a roasting pan. Place lamb on top and sprinkle with the cumin mixture. Pour stock around the lamb, cover the pan tightly with foil, and roast for 4 hours until the lamb is tender. Uncover, roast for an extra 30 minutes until browned, and let it rest for 15 minutes.
In a frying pan over medium heat, toast the cumin and coriander by shaking the pan for 1 min. Transfer to a bowl and crush with a rolling pin. Add pistachios, almonds, sesame seeds, paprika, and orange zest. Season with salt and pepper.
In a bowl, mix together lentils, orange segments, red onion, feta, rocket, parsley, mint, and coriander. Drizzle with honey and oil, then gently toss until combined. Transfer to a large serving plate. Top with lamb, drizzle with pan juices, and finish off with a sprinkle of dukkah before serving.

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