A Little About The Recipe: Coriander and Cumin Lamb Roast
This coriander and cumin lamb roast is a lamb recipe without… *gasp of horror*… rosemary or thyme. How can you have lamb without rosemary or thyme, you wonder? Well, I thought I would rebel!
Sometimes it’s nice to eat something a bit different, and know it will taste great! Enter coriander and cumin, another classic pairing. There’s always a reason some combinations are classic and, when hundreds of years of human consumption have decided these taste great together, mess with it at your peril. Not being one to fight the wisdom of the generations before me, I went with it, and coriander and cumin remained together.
This particular coriander/cumin spice mix, which includes mustard powder and paprika, amongst others, is directly inspired by Moroccan cuisine. Being a historic trade hub with influences from Arab countries, African countries, and Europe, Morocco has a rich and varied culture of spices in its cuisine. These spices are used with freedom and enthusiasm, giving Morocco a collection of avid recipe lovers outside of the country itself. This includes me, but I just need to temper the heat down for my particular failings; for those who don’t know, I begin to unpleasantly melt with the merest hint of spicy heat.
The centrepiece in any Moroccan spice store is the Ras El Hanout, meaning ‘head or top of the shop’ which, while allowing for personal chef differences, still has a monumental amount of herbs, often 20 plus, in varying amounts. While I heartily agree with spice and herb usage, a simpler version is easier and faster for day to day home cooking. Here it is a ‘slimmed down to the bare necessities’ version. Make sure to mix everything up beforehand and rub it well into the meat. The spices really bring out the lamb flavour in a totally different way to rosemary and thyme; it’s a much more robust flavouring. The word robust makes me feel I am describing a saucepan rather than a flavour, but my brain and my thesaurus failed to turn up a better word, and so it’s the best meat description I can come up with.
This is one of those recipes that, like many slow-cooked meat recipes, cites a long cooking time and initially puts many people off even trying it. In reality, there is very little to do. These are often the most simple of all recipes, usually more so than those with only 30 mins cooking time when it’s a rush around the kitchen to get everything done on time. As long as you are somewhere around the house for the three hours, for safety reasons, you can set the timer and not even set foot in the kitchen again until it pings at you. Then, you suddenly notice the delicious aroma wafting through the entire house that is about to be your dinner.
I have made this and other lamb recipes both with searing and without. The searing gives a nice crust to the lamb; but, because the lamb is wrapped in foil for the entire cooking time, beyond that, there is little difference to the inner meat. I included the searing because most people like to include the crust, but if you wish to save some time and don’t care, please feel free to leave it out.
I Recommend This For: Coriander and Cumin Lamb Roast
This particular recipe is an all-rounder and can be eaten regardless of which diet you’re on, although whole30 will need to replace ghee with lard to remain within the strict whole30 guidelines. At 1.2kg, this lamb will shrink down to about 240g (about 1/2lb) per person when cooked; this will make for a nice, filling chunk of meat. Lamb also happens to be quite fatty, and this recipe carries equal weight in protein and fat. This will make you feel full for hours! It also gives you substantial versatility when choosing a side dish, which is always a good thing.
Often with beef or chicken, I feel it is necessary to have a condiment with any sauceless meat. Lamb, however, is so tasty all by itself that I think Atkins’ Induction could serve it up with their second cup of salad greens of the day. Just focus on a delicious condiment for the salad. Simple Lemon Vinaigrette is Atkins’ Induction friendly and easy to make as well.
Atkins’ ongoing weight loss and maintenance, try Spinach with Bacon and Toasted Pine Nuts. This would make for the ultimate vitamin-packed dinner at only 6.4g of total carbs. You would end up with a modest 3g more of fat grams than protein, but this is a very minor amount. Another option would be a nice fresh salad: Rucola, Tomato and Toasted Pine Nut Salad would make a meal with 18.4g in total. For either recipe you could choose, everything is made on the hob or on the kitchen counter. There is no oven clash. Also, both dishes are a bit sharp and salty. This creates a nice contrast to the cumin and coriander spices.
Keto-ians could make use of the Garlic Butter Mushrooms. The garlic butter of the mushrooms will mingle nicely with the lamb; doesn’t butter make everything taste just… better? For a cold option, which will keep itself to itself, try Easy Egg Salad. The lighter, smoother taste will be great.
Paleo, paleo-ish, whole30 – I have three very different recommendations. These are all based on what you might feel like on the day. The first is a salad option: Tomato And Cucumber Salad. You can choose your dressing, it comes complete with two options: sweet (not for whole30) or creamy, I heartily recommend the creamy: Mint Cream Dressing. Its cool flavour will contrast nicely with the lamb. The second recommendation I could give would be the Sweet and Sour Cauliflower and Tomato. It’s a light-tasting stir fry option, which lets the meat remain centre stage. My third and final recommendation is for Creamy Parsnip and Leek with Ginger – my favourite dish of all time. This is so delicious you won’t be able to decide whether the side dish is the side dish or the main dish!
A Little About The Recipe: Coriander and Cumin Lamb Roast
Coriander and Cumin Lamb Roast
- 1.2 kg boneless lamb roast (shoulder) (2.6lb)
- 2 tbsp olive oil
- 1 apple cider vinegar
- 1/2 ghee (whole30 use the equivalent in lard)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried coriander
- 1 tsp dried cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp mustard powder
- few leaves parsley (for garnish)
- Remove the lamb from the fridge about 30 mins before cooking.
- Preheat a fan-assisted oven to 150 deg C or 300 deg F.
- Melt the ghee in a medium frying pan on the hob on a high heat. (I use number 9.)
- Prepare a roasting tray and line it with enough aluminium foil to cover the whole of the lamb.
- In a bowl, mix the olive oil, salt, black pepper, coriander, cumin, garlic powder, smoked paprika, mustard powder.
- Rub the oil spice mix over the whole lamb. Make sure the whole of the lamb is covered.
- When the ghee (or lard) is hot and sizzling, place the lamb in the frying pan.
- Slowly turn the lamb making sure to sear all sides of the meat. When the lamb is nicely browned remove it from the frying pan and place it in the aluminium foil in the roasting tray. Allow the pan to cool a little.
- When the pan is cool enough add the apple cider vinegar and scrape around the base of the pan to get any left behind brown bits. Pour the whole thing over the top of the lamb itself.
- Cover the lamb with the aluminium foil trying to avoid the foil from touching the top of the lamb.
- Place the lamb in the oven. Cook for 3 hours.
- Remove from the oven and let it rest for 20 mins while still inside the foil.
- Uncover and cut the lamb. Sprinkle it with the parsely garnish if you wish.
A Little About Us: Alex, Carl, Isla and Taran
I had almost decided that not much had happened this week to make a section about family life. Then, yesterday, it all came down from above. There were 500 new covid19 cases yesterday in Malta. Now you might look at this and say, we have thousands in my country, 500 is nothing, but the thing is, Malta is a small country. The population on this small island hovers at round 500,000 people. 500 new cases, according to the population size, is a huge chunk of people. The main hospital, the Mater Dei, which serves the whole island, is currently overwhelmed. They are trying to build another ITU ward to cope. With cases surging, the government met. Their decision: close down all non-essential services, close down schools as well.
This will affect us badly, and we are still waiting to hear our fates. I will either be furloughed or have nothing. My husband will be working or furloughed.
Isla is supposed to move to learn online. The last time we tried, it was a disaster. She sat in front of the computer crying the whole time. Eventually, we caved and stopped the lessons. She is nearly a year older this time, and we hope it might be better this time – fingers are crossed. For now, the government says it is until the 11th of April; at that time, they will re-evaluate. We will pull on our savings and wait the month out.
My heart goes out to all those is a worse situation than us. Keep strong!