Jules of the Kitchen Ramadan Recipe: Garlic Roasted Lamb with Arabic herbs
In this special Ramadan series, Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’, will bring you recipes that are perfect for the celebration of the Holy Month of Ramadan. New recipes every week, straight from Jules of the Kitchen.
Garlic Roasted Lamb with Arabic herbs
An easy to prepare baked lamb dish especially suitable for Ramadan Suhoor using wonderful aromatic herbs and grapefruit juice. Delicious and tender after roasting, tasting truly sublime when accompanied by the naturally, slow-baked whole garlic bulbs and served with fragrant Arabic rice.
Preparation: 10-15 minutes
Roasting time: 45-60 minutes
Oven temperature: 180º-200ºC
1 large leg of lamb – bone removed & cut into 6 chunks
Garlic slivers for marinating
6 whole garlic bulbs – excess outer layer removed
Olive oil for frying and roasting
300 ml grapefruit juice
1 tsp dried zaatar
1 tsp dried rosemary
Handful of fresh dill – finely chopped
Sea salt & black pepper
Insert slivers of fresh garlic into the flesh of the lamb. Allow to marinate a few hours.
Heat a couple of tablespoons of olive oil in a frying pan. When smoking hot brown the pieces of lamb on both sides. Remove and place in a lightly oiled roasting tin.
In between each piece of meat, place individual, whole garlic bulbs. Scatter all over with herbs, and drizzle heavily with extra olive oil especially over the garlic. Season lightly. Place in a hot oven and roast uncovered for 20 minutes or so.
Remove from the oven. Pour over the grapefruit juice, now cover with tin foil, and place back in the hot oven for a further 30 minutes.
Take to the table immediately, offering each piece of meat its own bulb of whole garlic, juices and herbs.
Jules tips Make sure you use lean chunky pieces of lamb; if the cut is thin and fatty it will spoil the end result. Remember to remove only the thin outer papery layers of the garlic as you want them to remain whole during roasting. It is OK to assemble the lamb overnight with the garlic ready for cooking and roast the following day.
Contributed by: Julia Toon, Jules of the Kitchen
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