Ingredients
- SpinneysFOOD Cumin Seeds 3 tbsp
- SpinneysFOOD Coriander Seeds 3 tbsp
- Fennel seeds 1 tbsp
- SpinneysFOOD Cinnamon Stick 1
- Fresh ginger 7cm piece
- Garlic cloves 4
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml, plus extra for drizzling
- Pomegranate molasses 140ml
- Lemons 2
- Lamb shoulder on the bone 2.4kg
- SpinneysFOOD Fine Sea Salt 2 ½ tsp
- SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
- Vine leaves in brine 16-20
- SpinneysFOOD Bottled Drinking Water 500ml
- Lamb stock 500ml
- Red grape vinegar 100ml
- Mild honey 1 tsp
- Red onions 2
- Rose water 1 tsp
- SpinneysFOOD Pomegranate Jewels To serve
- SpinneysFOOD Fresh Mint To serve
Nutrition (Per serving)
- Calories 849
- Fat 42.7g
- Saturates 10.7g
- Protein 83.5g
- Carbs 34.7g
- Sugars 21.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Vine leaf-wrapped roast lamb with rose water pickled onions
Middle Eastern 30 Mins Prep · 210 Mins Cook
- Place the whole spices in a pan over a low heat and dry roast until fragrant. Transfer to a spice grinder and blitz while still warm. Place in a bowl.
- Grate the ginger and garlic on a microplane straight into the spice mixture, then add the olive oil and 4 tbsp of the molasses.
- Finely grate the lemon rind and add to the spice mixture.
- Score the fat side of the lamb and season with 2 tsp of salt and ½ tsp of pepper. Rub the spice mixture into the meat. Cover and refrigerate overnight.
- Preheat the oven to 150°C, gas mark 2.
- On a clean work surface, lay out the vine leaves, overlapping them slightly in a large rectangle bigger than the lamb. Wrap the marinated lamb in the vine leaves, placing more on top if necessary to cover the gaps. Tie with string. Place the lamb in a roasting pan and add the water to the pan. Cover with baking paper then foil. Roast until the meat is falling from the bone (approx. 3 hours). Remove the foil and paper, increase the temperature to 180°C, gas mark 4, and continue to roast until browned (40-45 minutes).
- Remove the lamb from the pan (reserve the pan juices) and allow to rest for 30 minutes, while keeping it warm.
- Pour the pan juices into a saucepan and add the lamb stock (or vegetable stock) and the remaining pomegranate molasses. Bring to a boil and cook until reduced to a jus consistency (approx. 10-12 minutes).
- Preheat the oven to 200°C, gas mark 6.
- Place the lamb and juice in an ovenproof pan, bring to a boil over a medium heat, then bake in the oven until the liquid reduces slightly and the lamb begins to caramelise (approx. 10-15 minutes).
- To make the pickled onions, place the vinegar, ½ tsp of salt and honey in a bowl and stir until the salt and honey have dissolved. Thinly slice the onions and toss thoroughly, then leave to macerate for 1 hour. Just before serving, add a splash of rose water.
- Sprinkle the pomegranate seeds over the lamb and serve with the pickled onions and mint on the side.