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Pulled Spring Lamb with Spicy Lebanese Bean Mash<

Pulled Spring Lamb with Spicy Lebanese Bean Mash

Submitted By:
JHP


No. of Servings:
4
Preparation time:
15min(s)
Course:
Main
Cooking time:
4hr(s) 10min(s)
Cooking Instructions:
The rub:
Heat oven to 180ºC, place all the rub spices onto a baking tray and roast in the oven for 5 minutes. Once cooked, pound to a fine powder in a pestle and mortar. Turn the oven down to 160ºC.

The marinade:
Put the lemon juice, ginger, salt and pepper, turmeric, smoked paprika, roasted spices (the rub), olive oil and garlic into a food processor and blend to a fine paste. Place the lamb into a casserole dish and rub it all over with the marinade mix and cook in the oven at 160ºC and cook for 40 minutes. Baste the lamb 400ml of water and continue to roast the lamb for 3 hours, basting with the juices every hour.

Remove the casserole dish from the oven and pour off the layer of oil (and put it to one side) leaving only the cloudy sediment in place. Place the lamb on a plate and cover with foil, allowing it to rest for 15 minutes.

For the mash:
Place the beans into a pan of lightly salted water, bring to the boil. Once heated, set to one side. This is to heat the beans rather than cook them any further. Pour the retained oil from the lamb into a pan and heat. Add the onions and smoked paprika to the pan and cook until the onions start to colour. Drain the beans and add them to the onions and cook for 5 minutes. Add coriander leaves, taste and season if necessary.

To serve:
Pull the lamb apart, serve on a bed of beans. Spoon over the pan juices and top with Greek yoghurt, a sprinkling of fresh coriander leaves and crumbled feta cheese.

1 user comment(s)


Submitted by haggissupper @ 5:33pm Wednesday July 08, 2009
I didn't bother with the Feta garnish and it was just as good
Ingredients:
1kg boned leg of lamb

For the rub:
1½ tsp fennel seeds
4 whole cloves
1 tsp coriander seeds
½ tsp dried chilli flakes (or more to taste)

For the Mash:
350g Epicure Mediterranean Bean Mix
1 White Onion(chopped) 1tsp Smoked Paprika

For the marinade:
30ml lemon juice
½ tsp turmeric
1 tsp smoked paprika
2 cloves of garlic (crushed)
60ml olive oil
1 tbsp fresh grated ginger
Sea salt & milled black pepper to taste
400ml water
Garnish:
Greek Yoghut
Feta Cheese
Coriander
Recommended Wine:
Red : Syrah / Shiraz


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