slow roasted spiced lamb with pomegranate and saba sauce and cauliflower puree
serves 6
1 shoulder or leg of lamb, bone in (approx 2kg)
1tsp each ground cumin & coriander
1tsp fennel seeds
1tsp fenugreek seeds
s&p
4Tbsp olive oil
4 sprigs thyme, leaves picked
2 brown onions unpeeled, tops and tails removed and sliced into 3 chunks each.
4Tbsp saba (balsamic vinegar glaze)
3Tbsp pomegranate molasses
1 pomegranate, seeds reserved
1/4 Cup chicken stock
1 large head cauliflower, cut into florettes
2 medium potatoes
100g butter, chunky diced
Preheat oven to 150oC. Ensure lamb is at room temperature. Mix spices with oil and rub paste all over lamb. Place onion slices in the base of a roasting dish to form a platform and position the lamb on top of the platform. Cover baking dish with aluminium foil and bake for approx 2 hours. Remove foil and continue to roast until lamb is meltingly tender, approximately another 2 hours. When lamb is cooked cover with foil and allow to rest in a warm place for at least 15mins before carving.
For the cauliflower puree: simmer whole potatoes in plenty of boiling salted water until tender. For the last 15mins of cooking add the cauliflower florets and simmer until cauliflower and potato are cooked. Drain and puree cauliflower in a food processor until smooth. Gradually add butter one chunk at a time until all incorporated.
Transfer puree to a bowl. Pass potatoes through a potato ricer (the best thing about these things is that you don?t need to peel the potatoes before hand. The skin stays inside while the mashed spuds are pushed out) or a coarse sieve. Add potatoes to puree and whisk to combine.
For sauce, combine pomegranate seeds, pomegranate molasses, saba, and stock in a small saucepan. Bring to the boil then reduce heat and simmer for about 15mins until you have a nice saucy consistency.
To serve: divide puree between plates. Place a piece of roast onion to one side and top puree with thick slices of lamb. Drizzle sauce over the top of the lamb.