Food Love Stories
- Toast 1 teaspoon of cumin and 1 teaspoon of coriander seeds in a dry frying pan for 2 mins until fragrant. Grind with a pestle and mortar, then add 6 garlic cloves, 4 tablespoons baharat, 1 teaspoon salt, 2 tablespoons olive oil, and the juice and zest of 1 lemon. Grind until smooth, then rub over the lamb.
- Preheat the oven to gas ½, 130°C, fan 110°C. Place a large frying pan over a high heat. Add a 2kg bone-in leg of lamb and sear all over until well browned.
- Transfer the lamb to a large casserole dish with 15g fresh thyme. Pour in 1 litre pomegranate juice and drizzle over 2 tablespoons honey. Cover tightly with the lid and cook for 6–7 hrs until the meat falls off the bone.
- To make the labneh, mix 1kg Greek-style yogurt with ½ teaspoon salt. Place a muslin cloth in a sieve over a bowl, then spoon the yogurt into the centre. Leave to strain in the fridge.
- Thinly slice 2 red onions and place in a heatproof bowl. Put 150ml cider vinegar, 1 tablespoon caster sugar and 150ml water in a saucepan and bring to the boil. Pour the liquid over the onions in the bowl, stir and set aside while the lamb cooks.
- Once the lamb is cooked, remove from the dish and set aside to rest. Heat the cooking juices over a medium heat until syrupy.
- Shred the lamb with 2 forks and toss in the cooking juices. Serve piled on top of couscous, if you like. Top with the labneh, onions, 15g fresh mint leaves, seeds of 1 pomegranate and 25g roughly chopped pistachios, if using.
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Jon's 'laid-back' Easter lamb
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£1.19
£0.35/100g
Aldi Price Match
