This one takes some time as you have to marinade the meat overnight but I definitely think it’s worth it! Recipe is from Gizzi Erskine’s Healthy Appetite (amazing cookbook if you don’t already have it- buy it). This is a great recipe for a dinner party as it serves 6.
For the lamb – buy a boneless leg of lamb from the butcher counter in your local supermarket (not legless as I stupidly asked for at the time 😳). Take the string off it and open it up on a chopping board then make the marinade and literally cover the whole of the inside. The marinade has a lot of ingredients but is so easy- literally just add everything to a blender and whizz it all together until it makes a paste. Add 5 tablespoons of olive oil to half a packet of rosemary, half a packet of thyme, a handful of parsley, a handful of mint and 5 garlic cloves. Then add 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 2 teaspoons of paprika, 1 teaspoon ground cinnamon and the rind of one lemon. Once you have spread the paste on the lamb, roll it up tightly in cling film and put it in the fridge overnight.
When you are ready to cook heat the oven to 220 degrees and turn the job onto high. Put a griddle pan on the hob until it is burning hot. Remove the lamb from the fridge and add to the pan, making sure you brown it on all sides (I had to use tongs to hold it together as I had cut the string earlier). Then add to a roasting tray and put it in the oven for 30-40 minutes depending on how rare you would like it.
While the lamb is in the oven measure 250g of bulgar wheat into a pan of boiling water and cook for 10 minutes. Whilst that is boiling add the juice of half a lemon to 2 tablespoons of pomegranate molasses, 4 tablespoons of oil and the seeds of a pomegranate (I cheated and used a box of seeds for only £1 from Tesco to save the hassle of deseeding one) and a handful of parsley and mint to a bowl. Add this mixture to the cooked bulgar wheat. I then put this in the oven for 5 minutes covered in tin foil just to let the marinade soak in.
I also decided to serve the lamb with roasted kale. This is the easiest thing to make as it literally involves putting a bag of kale into a roasting tray and sticking it in the oven for 10 minutes until the leaves are crisp.
By this time the lamb should be cooked. I like it pink in the middle but leave it in longer if you prefer your meat more well done. Don’t forget to give it time to rest for 10-15 minutes with foil on top.
To finish, toast pitta breads for everyone to tear and share. Serve the lamb on top of a generous dollop of hummus and enjoy!!