Pulled Spring Lamb with Spicy Lebanese Bean Mash

Submitted By:
JHP


No. of Servings:
4 Preparation time:
Course:
Main Cooking time:
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.

The marinade:
Put the lemon juice, ginger, salt & pepper, turmeric, smoked paprika, roasted spices (the rub), olive oil and garlic into a food processor and blend to a fine paste.
Put the lamb into a casserole dish and rub it all over with the marinade mix.
Place the lamb in the oven at 160ºC and cook for 40 minutes.
Pour in 400ml of water and baste the lamb with the liquid. 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 place 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

---