Middle Eastern Style Lamb Leg with Almond Pilaf

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are budget-friendly.

Preheat oven to 150 degrees Celsius.

Heat one tablespoon of oil in a large frying pan over medium-high heat.

Add lamb and cook, turning, for five minutes or until brown all over.

Cut onions into quarters and arrange in the base of a roasting pan.

Place the lamb on top of the onion and sprinkle with one tablespoon of cumin and one tablespoon of coriander.

Cover with foil and roast for three and a half hours or until the lamb is tender.

While the lamb is in the oven, place the dates in a saucepan with one and a half cups of water and bring to a simmer over medium heat.

Cook for 10 minutes or until soft, then set aside to cool slightly.

Transfer the mixture to a blender and blend until smooth.

Brush the lamb with the date mixture and bake for a further one hour.

While the lamb is cooking, line a baking tray with baking paper and arrange the pumpkin on a tray.

Drizzle with remaining oil and season with salt and pepper, then roast with the lamb for 20 minutes or until tender and caramelised.

Thinly slice the remaining onion and heat ghee or butter in a saucepan over medium heat.

Add the sliced onion and cook, stirring occasionally, for 10 minutes or until dark brown and crispy.

Add remaining cumin, remaining coriander, and cinnamon, and cook for 30 seconds until aromatic.

Stir in rinsed rice and two and a half cups of water, bring to a boil, then reduce heat to low, cover, and cook for 12 minutes or until rice is tender and liquid is absorbed.

Use a fork to separate the grains, reserve one tablespoon of almonds, and add the remaining almonds, tossing to combine.

For a dressing, combine yoghurt, lime zest, lime juice, and cardamon in a bowl, seasoning with salt and pepper.

When the lamb is golden and tender, cover with foil and set aside to rest for 15 minutes.

Arrange the pilaf on a serving platter with the pumpkin and mandarin, top with lamb, and sprinkle with mint, pomegranate seeds, and reserved almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens