Spinach stuffed lamb with lentil and broad bean dhal

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By: Richard Corrigan From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.57 / 5 (7 votes)

Prep time:
35 min
Cook time:
45 min
Serves:
4

Lamb and Indian spices make great partners, which Richard Corrigan’s proves in his creatively presented roast

Method

1. Preheat the oven to 180C/fan 160C/gas 4.

2. For the lamb: blanch the spinach in boiling water for a few seconds and as soon as it has wilted, drain well, press or squeeze out all the excess liquid and pat dry on kitchen paper. Open up the lamb shoulder and check there are no small bones left. Lightly season the meat and lay the dried spinach down the centre. Roll up and tie using string. In a hot roasting pan on the hob, fry the lamb to seal it before putting in the oven to roast for 40 minutes for rare. Remove from the oven and leave to rest for 10-15 minutes.

3. For the dhal: while the lamb is roasting, pod the broad beans, then slip them out of their skins. Blanch in boiling water for 1 minute, drain and set aside. Heat a little olive oil in a pan, put in the shallot, ginger and garlic and fry until softened. Stir in the lentils then the stock, red chilli, bhuna spice and season with salt and pepper. Cook until the lentils are tender, about 30 minutes, then tip in the tomatoes and cook for a few more minutes until broken down slightly. Stir in the broad beans and simmer for a further 1-2 minutes. Squeeze in some lemon juice to taste and stir in a handful of chopped coriander.

4. For the spiced yogurt: mix together the yoghurt, cumin and coriander seeds and season to taste. Serve the lamb, sliced, with the dhal and yogurt.

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