Ingredients Jump to Instructions ↓

  1. 1/2 saddle of lamb or a rack with the bones removed and all the skin and fat attached

  2. 150g medjool dates pitted and chopped

  3. 150g drysdale goats fettina

  4. cinnamon stick

  5. 6 juniper berries

  6. 4 whole cloves

  7. 4 black pepper corns

  8. Fine sea salt

  9. 1 kilo diced sweet potato

  10. 1 bird eye chilli, finely chopped

  11. 2 cloves garlic finely chopped

  12. 2 shallots , finely chopped

  13. Flesh of 1 preserved lemon finely chopped

  14. 1 sprig of rosemary chopped

  15. 1 400g tin of crushed tomatoes

  16. 500ml chicken stock

  17. Toasted flaked almonds

  18. Sprigs of coriander

  19. Deep fried capers

Instructions Jump to Ingredients ↑

  1. Trim up the lamb and remove any excess fat, keep the skin attached.

  2. Mix the dates and Fettina and spread over the lamb loin.

  3. Roll the skin over to cover the meat and secure tightly with butchers twine tied about 1 inch apart.

  4. Grind all the dried spices together and rub all over the roasting joint.

  5. In a hot pan with a little oil seal the roast all over until all the fat is rendered and the skin is crisp and golden brown, season liberally with salt.

  6. Gently fry the potato in a little oil, without colouring, after a few minutes add the shallots and continue for a couple of minutes, then add the garlic, chilli and rosemary.

  7. Add the tomatoes and bring to a simmer, then add the stock and bring back to a simmer.

  8. Transfer the potato to a casserole dish or Tagine and sit the lamb on top, ‘pot roast’ the dish with a lid for about 40mins if you want it pink.

  9. After roasting, remove the lamb and leave to rest for about 15 minutes and then carve.

  10. Add the preserved lemon to the potato and taste before seasoning, the lemon can reduce the need for too much salt!!

  11. Arrange the carved lamb on top of the potato and garnish with the toasted almonds, fried capers and coriander.


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