Chelsea Winter's Roasted Moroccan lamb with 2009 Quintology
Chelsea Winter's Roasted Moroccan lamb with orange gremolata & roasted beetroot sauce and Orange, Almond & Feta Salad
1 x whole lamb leg, bone in
1 tbsp olive oil
2 tbsp whole cumin seeds, smashed up
2 tbsp coriander seeds, smashed up
2 tsp paprika
1 tsp cardamom
½ tsp cayenne pepper
½ tsp powdered ginger
½ tsp cinnamon
½ tsp white pepper
1 thumb sized piece of ginger, peeled and minced
5 cloves garlic, peeled and halved
1 cup chicken stock
Zest of 2 oranges, finely chopped
Zest of 2 lemons, finely chopped
2 cloves garlic, very finely chopped
½ cup very finely chopped parsley
½ cup finely chopped coriander
Beetroot & yoghurt sauce
2 large whole beetroot
¾ cup thick greek yoghurt (unsweetened)
½ cup crumbled feta cheese
1 clove garlic, finely chopped
Squeeze of lemon juice to taste
Preheat the oven to 180c, or 170c fan bake.
To make the gremolata, combine all ingredients in a bowl, cover and set aside.
Place all the spices, ginger and 1 tbsp olive oil in a small bowl and mix to combine.
Take the lamb out of the fridge and place it in a large roasting dish, skin side up. Pat dry with a paper towel. Make 5 x 4cm deep incisions all over with a small sharp knife, then poke a whole garlic clove into each cut. Make another 10-15 holes with a skewer to let the marinade sink in. Coat with all the spices and oil mixture, then season with salt and a good crack of black pepper. Cover and leave to sit for 30 minutes out of the fridge.
Pour the chicken stock into the pan, then transfer the lamb to the oven; and bake for 20-25 mins per 500g for rare, 25-30 mins per 500g for medium-rare and 30-35 mins per 500g if you like it well done (I prefer lamb medium rare).
With an hour to go for the lamb cooking, wrap each of the beetroot in tinfoil, then bake in the oven for the last hour or until cooked through. Unwrap, cool slightly and peel the skin off. Chop the flesh into pieces, then add to a food processor with the garlic, yoghurt and feta and process until smooth (you can use a potato masher or a blender if you don’t have a food processor). Taste and season. Cover, then leave in the fridge until you’re ready.
Remove the lamb from the oven, cover with foil and let rest 15-20 minutes before carving. This helps the juices redistribute to the edges of the meat and results in tender, succulent lamb. You can make a gravy out of the pan juices if you like at this point.
To serve, sprinkle the lamb with the gremolata before carving. Serve with my crispy potatoes and almond, orange and feta salad – and gravy made with the pan juices if you like.
Orange, almond & feta salad
Washed salad leaves
½ red onion, very finely sliced
2 oranges, peeled, pith cut off, sliced into small pieces
¾ cup feta, crumbled roughly
1 avocado, sliced
¾ cup chopped almonds
Salt and pepper
1 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 tsp sugar
½ cup finely chopped fresh mint
2 tbsp finely chopped coriander
¼ cup fresh orange juice
3 tsp white or red wine vinegar
Combine the dressing ingredients in a small bowl and whisk until well combined and the sugar has dissolved (or use a small food processor). Taste and season with salt and pepper.
Place the lettuce, red onion, feta and orange pieces in a large mixing bowl. Add half the dressing and toss gently with clean hands to coat. Place in a serving bowl or platter, sprinkle over the almonds and avocado. Drizzle with the remaining dressing and serve.