Sabina Newton’s Middle Eastern style lamb leg with almond pilaf
Served with almond pilaf, Sabina’s Middle Eastern style lamb leg is full of colour and flavour. It’s a dish that’s sure to impress.
4 with leftovers
Note: + cooling & 15 mins resting time
- 2 tbs olive oil
- 2kg Coles Australian Whole Lamb Leg Roast
- 3 brown onions
- 1 1/2 tbs ground cumin
- 1 1/2 tbs ground coriander
- 100g dried pitted dates
- 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 50g ghee or butter
- 1 cinnamon stick or quill
- 1 1/2 cups (300g) basmati rice, rinsed, drained
- 100g natural almonds, toasted, chopped
- 3/4 cup (210g) Greek-style yoghurt
- 1 lime, zested, juiced
- 1/4 tsp ground cardamom
- 1 mandarin, peeled, thickly sliced crossways
- 1 bunch mint, leaves picked
- Pomegranate seeds, to serve
Preheat oven to 150°C. Heat 1 tbs oil in a large frying pan over medium-high heat. Add lamb and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Cut 2 onions into quarters and arrange in a roasting pan. Place the lamb on top and sprinkle evenly with 1 tbs of the cumin and 1 tbs of the coriander. Cover with foil and roast for 3 1/2 hours or until tender.
Meanwhile, place the dates in a saucepan with 1 1/2 cups (375ml) water. Bring to a simmer over medium heat. Cook for 10 mins or until soft. Set aside to cool slightly. Transfer the mixture to a blender and blend until smooth.
Brush the lamb with date mixture. Bake for a further 1 hour or until golden brown and caramelised. Cover with foil and set aside for 15 mins to rest.
While the lamb is cooking, line a baking tray with baking paper. Arrange the pumpkin on the tray and drizzle with remaining oil. Season. Roast with the lamb for 20 mins or until the pumpkin is tender and caramelised.
Thinly slice remaining onion. Heat ghee or butter in a large saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 mins or until dark brown and crispy. Add the cinnamon and the remaining cumin and coriander. Cook, stirring, for 30 secs or until aromatic. Stir in rice and 2 1/2 cups (625ml) water. Bring to the boil, then reduce heat to low. Cover and cook for 12 mins or until rice is tender and the liquid is absorbed. Use a fork to separate the grains. Reserve 1 tbs almond. Add remaining almond and toss to combine.
Combine yoghurt, lime zest, lime juice and cardamom in a bowl. Season.
Arrange the pilaf on a large serving platter with the pumpkin and mandarin. Top with the lamb and sprinkle with mint, pomegranate seeds and reserved almond. Serve with yoghurt mixture.