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This roast lamb & gin recipe is going to make your weekend
Apr 15, 2016
Tom Perkins not does sales and marketing for Southwestern Distillery and Tarquin’s Gin, he’s also the food writer and adventurer behind The Nomadic Kitchen. This incredible (and slightly crazy project) saw him and a friend cycle – yes, on BICYCLES – from London to Cape Town, on what he describes as “unique culinary escapade through some of the richest, most diverse, and lesser documented food cultures in the world.”
The results of his foodie trek appear in his new cookbook, Spices and Spandex, but we we’re lucky enough to nab couple of his original recipes both of which, you’ll be pleased to note, feature Tarquin’s Rosemary and Thyme Gin at their heart. We're kicking off with this ridiculously tasty lamb recipe. Why not give it a try this weekend? Our Members have already had a go and can vouch for it's deliciousness!
Roast Leg Of Lamb Flatbreads
Serves 6 people
FOR THE LAMB
1 Tbsp POMEGRANATE MOLASSES
6 Tbsp OLIVE OIL
1 tsp DRIED CHILLI FLAKES
1 tsp CUMIN SEEDS (ground)
1 tsp FENNEL SEEDS (ground)
3 tsp ZA’ATAR
2 tsp SUMAC
2 tsp DRIED MINT
1 Tbsp RUNNY HONEY
SALT & BLACK PEPPER
2.5kg LEG OF LAMB
6 cloves GARLIC (peeled & halved)
2 sprigs ROSEMARY (destalked & roughly chopped)
small handful THYME (destalked & roughly chopped)
50ml TARQUIN’S ‘ROSEMARY & THYME’ GIN
1 ORANGE (juiced & zested)
1 LEMON (zested)
1 LIME (zested)
FOR THE ROAST PEPPER & FENNEL SALAD
4 mixed BELL PEPPERS (roasted whole)
2 Tbsp OLIVE OIL
1 Tbsp POMEGRANATE MOLASSES
2 tsp ZA’ATAR
2 bulbs FENNEL (thinly sliced)
handful MINT (roughly chopped)
handful FENNEL TOPS (roughly chopped)
1 POMEGRANATE (seeds removed)
1 LEMON (juiced)
1 RED CHILLI (finely chopped)
SALT & BLACK PEPPER
FOR THE TZATZIKI
200ml GREEK YOGHURT
½ large CUCUMBER (seeds removed & finely chopped)
2 cloves GARLIC (finely chopped)
handful FRESH MINT (half finely sliced, half roughly chopped)
½ LEMON (juiced)
1 Tbsp OLIVE OIL
SALT & BLACK PEPPER
TO SERVE
6 large FLATBREADS
To make the lamb & salad
Preheat your oven to 190 C
Remove the lamb from the fridge an hour before the start of cooking. Use a sharp pointed knife and make 12 small incisions all over the lamb. Get your garlic and insert into all the incisions.
Place a large frying pan over a medium heat, add a glug of olive oil and brown the lamb evenly. Once brown transfer to a roasting tray and allow to cool.
In a mixing bowl combine all the remaining ingredients for the lamb marinade. Mix all the flavours together and then adjust seasoning to personal taste. Once the lamb is cool to touch, generously cover the lamb with all the marinade in the roasting tray. You will have excess marinade in the bottom of the tray, this will be used to re-baste the lamb during the roasting. Place the lamb into the oven. It will need to roast for at least 1 hour 45 minutes.
After an hour, check on the lamb. Turn the leg over and re-baste. In a mixing bowl place the bell peppers then add 1 tbsp olive oil, the pomegranate molasses, za’atar and a good pinch of salt and black pepper. Coat the peppers evenly and then add to the tray with the lamb. Roast for another 45 minutes.
After 1 hour 45 minutes the lamb should be nicely cooked – pink at the centre. Cook for an extra 15 minutes if you like it better done. Once to your liking, remove the lamb from the tray and wrap it in tin foil to rest for 20 minutes.
The peppers should be softened and nicely coloured. Slice into the peppers over the sink, then allow to drain and cook in a colander. Once cooled, remove any overly blackened skin, de-seed and then roughly chop. Transfer to a serving bowl, then add the fennel, mint, 1 tbsp olive oil, lemon juice, pomegranate seeds, chilli and season to taste.
To make the tzatziki
Place 200ml plain Greek yogurt into a serving bowl, then add the cucumber, garlic, fresh mint, olive oil, lemon juice, a tiny pinch of salt and a good crack of black pepper. Mix all together and set aside.
To serve
Toast the flatbreads in a griddle pan, over a medium heat, to give a little colour and char. Carve up the lamb. Assemble your flatbread with generous helpings of lamb, roasted pepper and fennel salad, and top with dollops of tzatziki.
