Persian style leg of lamb, Freekah, Mint Yoghurt & Green Veg with Orange Blossom Water dressing

Persian style leg of lamb, Freekah, Mint Yoghurt & Green Veg with Orange Blossom Water dressing – serves 4

½ leg lamb, bone in

4 tablespoons pomegranate molasses

1 tablespoon honey

Sea salt & freshly ground black pepper

3 red onions, peeled & cut in half

  1. Make the marinade by mixing together the pomegranate molasses, honey and some salt & pepper.
  2. Remove the lamb from the packaging and score the fat.
  3. Put the lamb in a bowl and cover with the marinade. Cover with cling film and put back in the fridge for about an hour if possible.
  4. Remove the lamb from the fridge 15 minutes before cooking.
  5. Preheat oven to 160 Fan.
  6. Place the onion halves in the centre of a roasting dish and place the lamb on top of them. Put into the oven.
  7. Cook the lamb for 50 minutes per kilo plus 25 minutes.
  8. Remove from the oven, cover with foil and rest for 20 minutes before carving.
  9. Serve with freekah, flatbreads, mint yoghurt and green vegetables.

 

Freekah – serves 4

200g cracked freekah

100g feta, crumbled

25g flaked almonds

2 preserved lemons, deseeded and finely chopped

125g kalamata olives, pitted and finely chopped

4 tablespoons extra virgin olive oil

Juice ½ lemon

Small bunch flat leaf parsley

Sea salt & freshly ground black pepper

  1. Rinse the freekah and soak for 15-20 minutes.
  2. Bring 3 litres of water to the boil with a tablespoon sea salt.
  3. Add the freekah and simmer for 12-14 minutes, uncovered.
  4. Drain well and mix through the remaining ingredients.
  5. Taste for seasoning and serve.

 

Mint Yoghurt – serves 4

25g fresh mint leaves

200ml Greek style yoghurt, unsweetened

1 clove garlic, grated

Squeeze lemon juice

Sea salt & freshly ground black pepper

  1. Put all the ingredients into a bowl and mix well.
  2. Taste for seasoning and serve.

 

 Green Vegetables – serves 4

200g tenderstem broccoli

300g fine green beans

Dressing:

1 dessert spoon orange blossom water

5 tablespoons extra virgin olive oil

Juice ½ lemon

1 tablespoon honey

1 clove garlic, grated

Sea salt & freshly ground black pepper

  1. Put all the dressing ingredients into a jam jar. Season well and shake to mix.
  2. Bring a large pot of water to the boil. Add the vegetables and cook uncovered for 2-3 minutes. Drain well and serve with the dressing drizzled over the top.
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