Slow Cooked Lamb Leg w/ Fig & Pistachio Salsa
SERVES SIX
PREP TIME: 30 MINUTES UP TO OVERNIGHT (MARINATING)
COOKING TIME: 4.5 HOURS
Ingredients
FOR THE LAMB
1.5KG LAMB LEG, BONE IN
2 ONIONS, ROUGHLY CHOPPED
10CM KNOB GINGER, PEELED & CHOP
3-4 GARLIC CLOVES
GENEROUS HANDFUL OF EACH HERB (MINT, DILL, PARSLEY)
1 TSP GROUND CINNAMON
2 TSP TURMERIC
2 TSP GROUND CORIANDER
SALT + PEP
2 TBSP APPLE CIDER VINEGAR
1/3 CUP OLIVE OIL
* ABOVE INGREDIENTS FOR MARINADE
750ML STOCK (MORE AS REQUIRED)
2-3 CINNAMON STICKS
1 LEMON (CUT INTO WEDGES)
6 CARDAMON PODS, ROUGHLY CRUSHED
2 TBSP DRIED FIGS (ROUGHLY CHOPPED)
FOR THE FIG AND PISTACHIO SALSA
50G PISTACHIOS, TOASTED AND CHOPPED
2 TBSP DRIED FIGS, ROUGHLY CHOPPED
1/2 CUP CHOPPED DILL AND PARSLEY
DRIZZLE OLIVE OIL
JUICE OF 1 LEMON
PINCH SALT
Utensils
FOOD PROCESSOR
SHARP KNIVES
BAKING DISH OR WIDE CROCK POT
Method
COMBINE ALL MARINADE INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL COARSE/A PASTE BEGINS TO FORM. SPOON INTO A CONTAINER/RAMEKIN
WASH YOUR LAMB LEG AND PAT DRY
USE A KNIFE TO CREATE SEVERAL 1.5-2CM INCISIONS ALL OVER, THIS WILL ALLOW THE MARINADE THE PENETRATE THE MEAT. COAT THE LAMB WELL WITH THE PASTE
COVER AND SET ASIDE FOR A FEW HOURS UP TO OVERNIGHT
PREHEAT YOUR OVEN TO 180 DEGREE CELSIUS
CRUSH YOUR CARDAMON PODS WITH A KNIFE OR IN A MORTAR & PESTLE
FILL BAKING DISH WITH STOCK, PODS, CHOPPED FIGS, CINNAMON STICKS AND LEMON WEDGES
PLACE IN THE OVEN UNCOVERED FOR 45 MINS
REMOVE FROM OVEN, BASTE AND THEN TURN OVEN DOWN TO 160 DEGREES
RETURN TO OVEN, COVERED FOR 3.5 TO 4 HOURS, BASTING 3 TO 4 TIMES THROUGHOUT, ADDING A LITTLE MORE LIQUID IF YOU NOTICE IT REDUCING TO KEEP THE LAMB TENDER AND MOIST
IF LAMB NEEDS TO BROWN A LITTLE MORE, TURN OVEN UP AGAIN AND FINISH OFF UNCOVERED
REMOVE FROM OVEN AND LET REST. PULL BONE OUT, SLICE AND ADD TO A SERVING TRAY/PLATTER
MAKE FIG AND LIME SALSA, TOSSING TO COMBINE IN A BOWL
TOP LAMB WITH SALSA, EXTRA LIME WEDGES AND ENJOY!
