Preserved lemon lamb

Middle Eastern lamb

Photography by Kris Kirkham Styling by Olia Hercules

1 large bunch of coriander, leaves and stalks~
5 cloves of garlic, peeled
30g ginger, peeled
10 small preserved lemons, rind only
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp rapeseed oil
1/2 tbsp Maldon salt
1 leg of lamb (or shoulder)

200ml of lamb stock or water

1. Place the first six ingredients into a food processor and blitz to a paste.
2. Rub this all over the lamb and leave to marinade for a couple of hours or overnight.
3. Preheat the oven to 150C. Place the lamb and all its marinade into a large baking tray. Pour in the stock and cover tightly with foil.
4. Cook in the oven for 4-5 hours or until the meat is tender and pulls away easily from the bone. Pull the lamb meat and mix it with a ladleful of the sauce. Serve in a warm pita bread with the blood orange salad and a tabbouleh.

Photography by Kris Kirkham Styling by Olia Hercules

Photography by Kris Kirkham Styling by Olia Hercules