Preparation time : 10 minutes plus marinating
Cooking time : 35 minutes
Total time : 45 minutes plus marinating
Serves : 6
Ingredients
- 2 garlic cloves, roughly chopped
- 1 tsp cumin seeds
- 1tsp coriander seeds
- 1 tsp fennel seeds
- 1 tbsp grated fresh turmeric* or 1 tsp ground turmeric
- ½ tsp chilli flakes
- 1 tbsp light brown soft sugar
- 1 small red onion, roughly chopped
- 2 tbsp extra virgin olive oil
- 1.2kg boned shoulder of lamb
- handful watercress, to garnish
PISTACHIO SALSA VERDE
- 50g roasted pistachios, roughly chopped
- 2 garlic cloves, roughly chopped
- 8 mint leaves, roughly chopped
- small bunch flat leaf parsley, roughly chopped
- 1 green chilli, finely chopped
- 2 tbsp lime juice
- 4 salad onions, finely sliced
- 4 tbsp extra virgin vegetable oil , plus extra if storing
*selected stores
Method
1. during a blender, whizz the garlic, spices, chilli, sugar, onion, oil and a pinch of sea salt to a paste. Unroll the lamb; rub with the paste and leave for a minimum of quarter-hour , or chill for up to 24 hours. (If chilling, remove of the fridge half-hour before cooking.)
2. For the salsa verde, put all the ingredients in a bowl and stir to combine. Allow to sit for 10 minutes or so to macerate. If not using at once, spoon into a container, pour in enough oil to cover by 0.5cm and seal with a tight- fitting lid. Keep in the fridge for up to 1 week.
3. Preheat the oven to 180˚C, gas mark 4. Heat a griddle or frypan until hot (or use the barbecue), and cook the lamb skin-side down for 6-8 minutes. Flip over and cook for another 6-8 minutes. Transfer to a baking tray and roast within the oven for quarter-hour , until just pink. Rest on a board, loosely covered with foil, for 10 minutes. Serve sliced, with the salsa verde and watercress.
