Slow Roasted Lamb

With Persian Style Rice and Minted Yoghurt

A fantastic flavour combination of Moroccan spices, succulent lamb and fresh mint

Serves 4

The flavoursome paste infuses into the meat and the slow roasting process means you are left with divinely tender lamb that simply falls away from the bone.

INGREDIENTS

For the Paste

3 tbsp extra virgin olive oil

1 tbsp ras el-hanout spice blend

3 garlic cloves, crushed

½ tsp salt

Salt and freshly ground black pepper

For the Lamb

2kg shoulder of lamb

1 lemon, quartered

2 heads of garlic, halved

For the Rice

4 tbsp olive oil

2 tsp ground cumin

2 tsp ground allspice

1 tsp ground turmeric

1 large pinch saffron

2 large onions, skin removed and sliced

50g dried apricots

50g sultanas

400g basmati rice

600ml vegetable stock

1 lemon, zest only

1 large bunch coriander, leaves only, roughly chopped

100g flaked almonds, toasted

Salt and freshly ground black pepper

For the Yoghurt

200g Greek yoghurt

½ cucumber, seeds removed, finely chopped

1 bunch mint, leaves only, finely chopped

1 lemon, juice only

Salt and freshly ground black pepper

INSTRUCTIONS

For the Lamb

  1. Combine all the ingredients for the paste together and rub it all over the lamb. Leave to marinade for at least an hour or preferably overnight.
  2. Lay the lemon and garlic on the base of an ovenproof dish, then add the lamb on top with the marinade.
  3. Place the dish in the oven and select Miele Auto Roast at 130°C and cook for 4 hours. If needed, cover the dish with a lid or tin foil halfway throughout the cooking.
  4. When the cooking has elapsed, remove the dish from the oven. The lamb shoulder should fall apart. Shred or slice the meat and serve warm.

For the Rice

  1. Heat up the oil and fry the spices until they become fragrant. Then add the onions and gently fry until they are brown and soft.
  2. Next, add the dried fruits and rice and coat them with the spiced onion mixture.
  3. Add enough vegetable stock to cover the rice by 1cm above. Place into the steam oven at 100°C for 13 minutes.
  4. While the rice is cooking, prepare the cucumber yoghurt by mixing all the ingredients in a bowl.
  5. When the rice is ready add the remaining lemon, coriander and almonds. Mix well and serve alongside the lamb and minted yogurt.

Top Tip

Allow extra time for marinating.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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