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Lamb One Pot Roast

Lamb one pot roast

Lamb One Pot Roast
with buttery sumac potatoes

Recipe by: Clement Pedro  

Serves: 8
Preparation time: 25 minutes
Cooking time:  45 minutes
Leftover lamb roast ±1.5kg (for the recipe I would use Woolworths Easy to Cook lamb shoulder roast), cooked and pulled into large chunks
Extra virgin olive oil 4T
Red onions 2, roughly chopped
Garlic 6 cloves, finely chopped
Ground cumin 2t
Ground coriander 2t
Ground cinnamon 1t
Cumin seeds 1T
Bay leaf 1
Whole celery leaves, from one bunch
Parsley 6T, roughly chopped
Woolworths Demi-Glace Concentrate Beef Stock 3 sachets
Water enough to create a sauce.
Lemon 1, zested
Sumac 1T
For the topping
Butter 125g
Garlic 4 cloves, finely chopped
Sumac 1T
Salt and freshly ground black pepper to taste
Potatoes 4, thinly sliced on a mandolin
1 Remove the meat from bone and set aside. Heat the oil over a medium heat then add the onions to the pan. Allow the onions to cook down slowly and caramelize until completely soft and golden brown.
2 Add the garlic and cook for 1 minute before adding the spices. Continue cooking until the spices become fragrant and toasted. Add the bay leaf, celery leaves and parsley and stir through.
3 Pour in the demi-glace and water and stir into the dish along with the lemon zest and sumac. Add the torn lamb and set aside.
4 For the topping: Melt together the butter, garlic and sumac. Season with salt to taste. Begin layering the potatoes over the lamb dish drizzling some of the sumac butter over each layer of potato.
5 Place the dish layered with the potatoes in an oven preheated to 180°C to cook for 35-45 minutes or until the potato is cooked and golden on top.

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