Spicy Baked Lamb With Kale & Crispy Potatoes
Preparation time is 10minutes
Cook time is 2hours 30minutes
Total time is 2hours 40minutes
Serve is for 6 people
Estimated cost per serve is 8.78 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1tablespoons ginger, grated
- 2 bunch broccolini, halved lengthways
- 5 potatoes, unpeeled, lightly steamed
- 2tablespoons extra virgin olive oil
- 1/2teaspoons ground cardamom
- 1teaspoons ground cumin
- 1tablespoons sumac
- 1 lemon, rind finely grated (plus 1 lemon cut into wedges)
- 1 beef stock cube, crumbled
- 1 bunch kale
- 2 stalk rosemary, leaves removed
- 1tablespoons brown sugar
- 1 lamb shoulder on the bone
- 1/3 cup canola oil
- 1tablespoons pomegranate molasses (optional)
- 4 cloves garlic, crushed
Method
Step 1 of 4
Preheat oven to 180°C. Stir sugar, ginger, spices, lemon rind, molasses (if using) and 1/4 cup of the canola oil together to a smooth paste. Rub 1/2 of the paste over lamb and place in the fridge for 1 hour to allow the flavours to develop. Remove from the fridge 30 minutes before cooking.
Step 2 of 4
Pour enough boiling water into roasting pan to 2cm deep. Add crumbled stock cube. Place lamb on a rack. Cover lamb with baking paper, then cover pan tightly with foil. Bake for 11/2 hours.
Step 3 of 4
Meanwhile, toss potatoes with olive oil, garlic and rosemary and season. Remove lamb from oven and remove foil and baking paper. Discard juices from pan. Spread lamb with remaining paste and add potatoes to pan. Return to oven and roast for 30 minutes. Add lemon wedges to pan and roast for a further 15 minutes or until potatoes are crisp.
Step 4 of 4
Place broccolini into a second pan. Drizzle with 2 tsp of the remaining canola oil. Bake for 8 minutes. Meanwhile, strip stems from kale and place into a bowl with remaining canola oil. Massage until softened. Add to pan with broccolini and bake together for a further 8 minutes until wilted.
Categories
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