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Slow-roasted lamb with plum salad
Slow-roasted lamb with plum salad
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Prep Time:
30 minutes
Cook Time:
369 minutes
Total Time:
399 minutes
Indulge in tender slow-roasted lamb with roasted veggies, lentils, and fresh seasonal plums for a satisfying meal.
Ingredients:
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2.50 gm ground paprika
  • 1 tsp fennel seeds
  • 1.8kg Lamb Shoulder
  • 1 brown onion, thickly sliced
  • 125ml chicken stock
  • 400g can lentils, rinsed, drained
  • 6 plums, stoned, cut into wedges
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • 40g almond
  • 1 lemon, zested, juiced
  • 100g marinated fetta, drained, crumbled
Instructions:
  • Preheat the oven to 150°C. Mix together cumin, coriander, turmeric, paprika, and fennel in a bowl. Season with salt and pepper. Coat both sides of the lamb evenly with the spice mixture.
  • In a roasting pan, layer the onion and place the lamb on top. Pour the stock around the lamb and cover the pan tightly with foil. Roast at 325°F, basting occasionally with pan juices, for 6 hours until the lamb is very tender. Uncover and roast for an additional 15 minutes until golden brown. Allow the lamb to rest for 15 minutes before serving.
  • In a large bowl, mix together lentils, plum, parsley, mint, coriander, almonds, lemon zest, lemon juice, and oil. Transfer to a large serving platter, sprinkle with feta, top with lamb, and drizzle with pan juices. Serve immediately.

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