Lamb with a spiced samosa and sweet potato chips

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By: Paul Merrett From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.21 / 5 (24 votes)

Prep time:
25 min
Cook time:
2 hrs 35 min

Lamb stars in two different ways in Paul Merrett's Middle Eastern inspired dinner-party dish


1 For the cumin-spiced lamb: pan-roast the cumin seeds over a medium heat until fragrant, then crush with a pestle and mortar. Mix in a little olive oil to make a paste and rub onto the lamb.

2 For the aubergine puree: cook the aubergines and garlic gently in a pan in olive oil until soft but not coloured.

3 Puree aubergine mixture with a stick blender.

4 For the sweet potato chips: peel the sweet potatoes and cut out long tubes with an apple corer, allowing 5 per person.

5 Put the sweet potato into a pan of water, bring to the boil and cook until just tender. Drain immediately and allow to air dry – do not cool in cold water.

6 For the spiced lamb samosas: preheat the oven to 180C/gas 4.

7 Heat a little oil in a heavy-based pan and brown the lamb shoulder on all sides. Transfer to a roasting pan.

8 Put the stock into a saucepan with the saffron, garlic, cayenne and cumin. Bring to the boil then pour the stock mixture over the lamb. Roast slowly for about 2 hours or until the meat is well cooked. Remove the meat from the roasting tray and cool. Strain the pan juices into a pan and reserve.

9 Pull the meat off the bone into small flakes and put into a bowl. Mix a very small amount of the reserved stock back into the flaked meat, to moisten, and add the pine nuts. Roll the flaked meat into 2 sausage shapes and roll up each in a double sheet of filo pastry. Use melted butter to seal the pastry. Put into the fridge for 30 minutes to firm up.

10 Reduce the remaining reserved stock to make a rich gravy.

11 When ready to serve, heat a little oil in a pan and fry the sweet potato chips until they are browned and heated through. Deep-fry the samosas until crisp, only about 30 seconds in hot oil. In a hot pan, fry the lamb loins in a little olive oil on both sides until cooked to your taste. Rest for 5 minutes before serving.

12 Put a little aubergine puree on each plate, top with a spiced lamb loin and serve with sweet potato chips and half a spiced lamb samosa. Drizzle over a little of the gravy.


For the cumin-spiced lamb

  • 2 tsp cumin seeds
  • olive oil, for binding and frying
  • 4 x 150 g lamb loin, trimmed of all fat and sinew

For the aubergine purée

For the sweet potato chips

For the spiced lamb samosas

Tips and suggestions

Paul Merrett especially recommends the Waitrose Cypressa brand of filo pastry.

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