06 May Sunday suppers spring edition
The world seems to have come back to life again since the last Sunday suppers post. Seeing the green on the trees and feeling that sun on your face is my inspiration for the Spring edition of Sunday suppers and what better to serve in Spring than a beautiful joint of lamb. This time I wanted to share with you my all time favorite lamb recipe courtesy of Mr. Jamie Oliver, a slow cooked Moroccan lamb mechoui feast taken from the book Jamie Does…
I love to do a slow roasted dish on a Sunday because even though it takes a few hours to cook, the oven does all the work and you have time to be with friends and family. I have made this time and again and every time it is outrageously tasty. It is so simple but when you bring that slow roasted lamb to the table everyone just seems to go mad for it. Kids love it too because you can build your own plate and eat it with your hands. This is true social food, plonk it in the middle of the table and watch everyone relax and enjoy as they get stuck in.
Mechoui lamb with carrot & orange salad
For the lamb…
1 quality shoulder of lamb, approximately 2.5kg
50 g smen or butter, at room temperature
1 heaped teaspoon ground cumin, plus extra to serve
1 heaped teaspoon ground coriander, plus extra to serve
1 teaspoon sea salt
1 small handful fresh thyme sprigs, leaves picked
A few sprigs fresh rosemary, leaves picked
Freshly ground black pepper
1 bulb garlic
½ pomegranate, seeds of
250 g Greek yoghurt
4 tablespoons harissa
For the salad…
4 small carrots, peeled
Juice of 1/2 an orange
Extra virgin olive oil
Red wine vinegar
A small bunch of fresh mint, leaves picked, larger ones torn
Sea salt and freshly ground black pepper
1. Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.
2. Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it’s ready.
3. Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.
Strawberry & coconut smoothie pops
I’ve published the recipe exactly as it appears in the book, however I love to serve the shredded lamb topped with pomegranate, carrot salad, harissa yogurt and some bonus hummus (store bought is fine) family style and let everyone top their flat breads, roll up and tuck in. Simply double the recipe if you are cooking for more than for, I also like to serve 2 flatbreads per person, maybe I’m just greedy?
But now for dessert, the summer saviour that is smoothie pops. If you can make a smoothie you can make these, and even though they do contain a little sugar, there is also plenty of fruit and zero scary additives. There are endless flavour combinations to try but I’m sharing strawberry and coconut flavour found on Food 52.
2 1/2 cups frozen strawberries
1 13 1/2-ounce can full-fat coconut milk
1/3 cup sugar
1 pinch salt
1 tsp vanilla extract
1. Combine strawberries, coconut milk, sugar, salt, and vanilla extract in a blender or food processor; process until smooth.
2. Fill popsicle moulds with mixture. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To un-mould, let popsicles stand at room temperature for 5 minutes. Carefully remove from moulds and serve right away.
Hope you love this recipe as much as I do, don’t forget to share your pics with the #hellositter
What are some of your favorite Sunday recipes? Comment below and let us know!