Slow roasted persian lamb

This is another favourite in our family, succulent juicy and full of the flavours of persia.

Ingredients

  • Leg of lamb (New Zealand or Welsh are the best).
  • Preserved lemons (whole lemons packed in salt).
  • Advieh (A mix of warm spices -cardamon, cinnamon, cumin, nutmeg and dried rose petals).
  • Black toasted sesame seeds.
  • Raw sesame seeds
  • A whole chilli
  • A whole bulb of garlic
  • 2 cups filtered water

Method

Preheat the oven to 130 C. Take the leg of lamb and rub with Tuscan Downs Extra Virgin Olive Oil making sure it’s completely covered and very glossy. Then dust with Advieh.

Advieh is easy to make I like to use the same amount of all the dry spices and add about a dozen dried and chopped rose petals. I like to pick rose petals from gardens (Ask first though!)

Next take the preserved lemons and scrape off the flesh and discard. Roughly chop the peel and generously sprinkle this on top of the spice mix. Top with a chilli split down the middle and a whole bulb of garlic.

Then dust with raw and blackened sesame seeds. Place the lamb in a large oven dish with the two cups of filtered water.

I use a dish with a lid but if you don’t have one, cover with foil. Place in the centre of the oven and cook for at least 4 hours. As the lamb cooks it fills the room with the most amazing fragrant smell. The hardest part of this dish is to not open the oven door!

Its cooked when super tender.

Take out of the oven and leave covered for 15 minutes to help moisten the meat.

Plating up

I just pop it on a plate and the family cuts off what they like. When we eat this we have some persian bread, hummus and a bright salad. If I’m being really posh I’ll dust the salad with pomegranate seeds. These are not always available but really add to the dish.