Preparation Time
1 hour 30
Serves
4-6
Nutrition
N/A
Puree
Blend some of the cooked lamb with either breast or formula milk until smooth.
Finger Food
Slice up pieces of cooked lamb into 2cm chunks.
Ingredients
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For the lamb
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60g unsalted butter
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1 onion, chopped
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1 garlic glove, peeled, crushed
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2 tsp cumin seeds
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200g sourdough bread, torn into bite-size pieces
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1 tsp dried chilli flakes
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150g dried apricots, roughly chopped
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50g pistachio nuts, roughly chopped
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1 tbsp olive oil, for brushing
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2kg lamb leg, bone in
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sea salt and freshly ground
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black pepper
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For the caramelised chicory and onion
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4 white or red chicory heads, halved lengthways
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3 red onions, cut into wedges
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3 tbsp soft brown sugar
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½ tbsp dried chilli flakes
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2 tbsp olive oil
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2 tbsp cider vinegar
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sea salt and freshly ground black pepper
This lamb dish has delicious Mediterranean flavours and is perfect as a Sunday lunch or large family dinner. Plus, leftovers are delicious cooked up in a tomato sauce and served with couscous the next day
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For the lamb, heat the butter in a large frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6–8 minutes, or until softened.
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Add the crushed garlic and half of the cumin seeds and cook for another minute. Tip the mixture into a large bowl and add the torn bread, chilli flakes, dried apricots and pistachio nuts and season well with sea salt and freshly ground black pepper. Set aside until needed.
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Preheat the oven to 190°C/375°F/Gas 5.
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Mix the olive oil with the remaining cumin seeds and brush this mixture over the entire surface of the lamb. Place the lamb in a large roasting tin and cook for 1 hour 20 minutes in total. However, 15 minutes before the end of cooking, place the stuffing mixture into the pan around the lamb and return it to the oven.
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Meanwhile, for the caramelised chicory, place the chicory and onions in a baking dish and sprinkle with the sugar and chilli flakes. Drizzle with the oil and vinegar and season to taste with sea salt and freshly ground black pepper. Place in the oven and cook for 35–45 minutes, or until golden-brown and caramelised.
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Once the lamb is cooked, cover loosely with foil and leave to rest for 15 minutes before carving. Serve the lamb in slices with the caramelised chicory and stuffing alongside. Make sure any lamb that you give to young children or pregnant women is cooked through.
This recipe is by Bill Granger and is taken from Saturday Kitchen Suppers: Over 100 seasonal recipes for weekday suppers, family meals and dinner party show stoppers (Weidenfeld & Nicolson, hardback £20/eBook £10.99).
Saturday Kitchen Suppers