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- 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
Method1 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
- 1/2 lamb shoulder, on the bone
- olive oil, for frying
- 1 litres meat stock
- 1 pinches strands saffron
- 1 clove garlic, chopped
- pinches cayenne pepper
- 1 pinches ground cumin
- pine kernels
- 2 sheets filo pastry, (see Cook’s note below)
- vegetable oil, for deep-frying
Tips and suggestions
- Paul Merrett especially recommends the Waitrose Cypressa brand of filo pastry.