Best Spiced Roast Lamb Recipes

SPICED ROAST LAMB

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS

Steps:

• Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
• Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
• Let lamb sit out on counter at room temperature 1 hour before roasting.
• Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
• Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
• Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

SPICED LAMB MEATBALLS, ROAST APRICOTS & FREGULA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside.
• Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.
• For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.
• Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.

ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE

Steps:

• Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
• Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
• While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
• Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
• Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.

SPICED ROAST LEG OF LAMB

Steps:

• Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
• Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
• Preheat oven to 350 degrees F.
• Place lamb in a roasting pan and surround with the peppers and black eyed peas.
• Pour in the wine, drizzle with remaining oil, and season with salt.
• Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
• Let lamb rest for 15 minutes before serving.
• Serve with cooked rice or polenta.

SPECIAL SURTI LAMB RAAN - SLOW ROAST SPICED WHOLE LEG OF LAMB

Steps:

• Mixed the two masala (Surti masala and Jeera masala from www.curryfusion.net) with the mint, lemon juice and sunflower oil to make the marinade. Make deep cuts into the leg all over and evenly rub the marinade on to the meat. Season with freshly cracked black pepper. Marinate for 24hrs or if you have time 48hrs in the fridge.
• Cook for 3.5 hours covered with foil at 150C. Remove the foil and cook for further 20 minutes at 190-200C for colour and baste frequently resulting in a beautiful spicy crust.
• Rest for 15 minutes so the meat relaxes and juices are taken up. Shredding the meat off the bone with a fork, separate the meat juices and fat from the roasting tin. Once shredded pour over the cooking liqueur to create a pulled Juicy lamb that is mouth watering meaty lamb with the signature Bipin's jeera and surti flavour hit.

ROAST LAMB WITH SPICED RED CABBAGE

Steps:

• For Cabbage:
• Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.)
• For Lamb:
• Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add bones and brown well, about 8 minutes. Add all broth; bring to boil. Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes. Strain into small saucepan. Set sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.
• Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in basil.
• Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage. Spoon sauce over lamb and serve.