Baharat Spiced Roast Lamb with Pickled Onions, Cucumber Salad and Herbed Cous Cous

This recipe puts a unique twist on a classic roast lamb by infusing it with a flavorful spice marinade after cooking, resulting in a delicious, moreish crust. Served with refreshing and vibrant salads, this dish is ideal for effortless entertaining.

20 minutes

6

INGREDIENTS

2.5-3 kg Amelia Park lamb roast, bone-in
2 tsp cooking salt
3 Tbsp olive oil

Baharat Marinade

4 garlic cloves, peeled
2 preserved lemon quarters, rinsed, flesh discarded, rind finely chopped
2 Tbsp baharat spice blend
1 Tbsp sumac
70 ml olive oil

Pickled Onion & Cucumber Salad

100 ml white wine vinegar
1 tsp caster sugar
100ml boiling water
1 red onion, thinly sliced
2 lebanese cucumber, sliced

Herbed Cous Cous

1 1⁄2 cups cous cous, cooked per packet instructions
1 cup mixed herbs, finely chopped (we used mint and parsley)
1 tin chickpeas, drained and rinsed
1 preserved lemon quarter, rinsed, flesh discarded, rind finely chopped
1 pomegranate, seeds removed
1 lemon, juiced
2 Tbsp olive oil
Salt and pepper to taste

Method

Preheat oven to 220°C then drop to 180°C
Take the lamb out of the fridge at least 1 hour before roasting.
Place lamb leg in a roasting pan. Coat with olive oil and season with salt and pepper. Roast lamb for 20 minutes at 220°C. Turn the oven down to 180°C and roast for a further 1 hour – 1 hour 15 minutes (depending on size) or until the internal meat temperature reaches 53°C for medium rare (see notes below). Check initially at 45 minutes – everyone’s oven is different! 3. Meanwhile for the Baharat spice marinade, place all ingredients in a small saucepan and gently heat until garlic is cooked and fragrant. Set aside.
Rest – remove lamb from the oven. Transfer lamb to plate, spoon over marinade, then loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The lamb will continue to cook and the internal temperature will rise to 62°C (medium rare).

For Pickled Onion & Cucumber Salad

In a small bowl, dissolve sugar with vinegar and boiling water. Add red onion and allow to pickle for at least 20 minutes.
Toss cucumber through pickling liquid, then drain and place in a serving dish.

For Herbed Cous Cous

Add all ingredients to a large bowl, toss to combine.

To Serve:

Spoon herbed cous cous onto a large serving patter, top with roast lamb and marinade. Serve alongside pickled onion and cucumber salad

2.5-3 kg Amelia Park lamb roast, bone-in
2 tsp cooking salt
3 Tbsp olive oil

Baharat Marinade

4 garlic cloves, peeled
2 preserved lemon quarters, rinsed, flesh discarded, rind finely chopped
2 Tbsp baharat spice blend
1 Tbsp sumac
70 ml olive oil

Pickled Onion & Cucumber Salad

100 ml white wine vinegar
1 tsp caster sugar
100ml boiling water
1 red onion, thinly sliced
2 lebanese cucumber, sliced

Herbed Cous Cous

1 1⁄2 cups cous cous, cooked per packet instructions
1 cup mixed herbs, finely chopped (we used mint and parsley)
1 tin chickpeas, drained and rinsed
1 preserved lemon quarter, rinsed, flesh discarded, rind finely chopped
1 pomegranate, seeds removed
1 lemon, juiced
2 Tbsp olive oil
Salt and pepper to taste

Preheat oven to 220°C then drop to 180°C
Take the lamb out of the fridge at least 1 hour before roasting.
Place lamb leg in a roasting pan. Coat with olive oil and season with salt and pepper. Roast lamb for 20 minutes at 220°C. Turn the oven down to 180°C and roast for a further 1 hour – 1 hour 15 minutes (depending on size) or until the internal meat temperature reaches 53°C for medium rare (see notes below). Check initially at 45 minutes – everyone’s oven is different! 3. Meanwhile for the Baharat spice marinade, place all ingredients in a small saucepan and gently heat until garlic is cooked and fragrant. Set aside.
Rest – remove lamb from the oven. Transfer lamb to plate, spoon over marinade, then loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The lamb will continue to cook and the internal temperature will rise to 62°C (medium rare).

For Pickled Onion & Cucumber Salad

In a small bowl, dissolve sugar with vinegar and boiling water. Add red onion and allow to pickle for at least 20 minutes.
Toss cucumber through pickling liquid, then drain and place in a serving dish.