Slow Roasted Lamb with Flat­bread and Mayo

Asian Journal - - Food Corner - Gur­jy­ote Singh Sethi Gur­jy­ote Singh Sethi, Ex­ec­u­tive Chef Zest, Kitchen on the move. Email: gur­jy­ote@gmail.com

In­gre­di­ents Slow Roasted Lamb

• 1.5 kg boned lamb shoul­der

• olive oil

• 3 tea­spoons salt flakes

• 2 ta­ble­spoons cumin seeds

• cu­cum­ber, cut into rib­bons on man­dolin, for serv­ing

• mint jelly, for serv­ing

• fresh green chilli, finely sliced, for serv­ing

• lemon wedges, for serv­ing

• freshly torn mint leaves, for serv­ing in­stant

Flat­bread:

• 1 cup plain yo­ghurt

•1 ½ -2 cups self-rais­ing flour

• In­stant Mayo ( 1 cup):

• 1 whole egg

• ½ tea­spoon Di­jon mus­tard

• pinch salt • juice of half a lemon

• Maggi sea­son­ing, to taste

Method Slow Roasted Lamb 1. Pre­heat oven to 200C. 2. Rub in a mix of the olive oil, cumin seeds and salt flakes on all sur­faces of the lamb 3. Place the lamb in a roast­ing dish and place in the oven to roast for 30 min­utes. 4. Re­duce oven tem­per­a­ture to 120C and con­tinue roast­ing the lamb un­til it is brown on the out­side and still pink in­side at its thick­est point, about an­other 2 ½ hours. Re­move from oven and al­low to rest, cov­ered, for 15 min­utes. 5. Serve with cu­cum­ber rib­bons, mint jelly, green chilli, lemon wedges, fresh mint, in­stant flat bread and in­stant mayo.

In­stant Flat­bread 1. Place the yo­ghurt and 1 cup flour in a mix­ing bowl and stir to com­bine. Add more flour, ¼ cup at a time, un­til the dough is soft and mal­leable. Turn out on to a floured sur­face and knead un­til smooth, soft dough, about 5 min­utes. 2. Divide dough into balls. Roll each ball out thinly. 3. Place a dry fry­pan over medium heat. Add dough, a few pieces at a time, and fry, turn­ing when the flat­bread bub­bles up and colours on the un­der­side. Wipe out fry­pan and re­peat with re­main­ing dough.

In­stant Mayo 1. Add Maggi liq­uid sea­son­ing to the in­stant mayo.

Notes: In­stant Flat­bread makes 18 In­stant Mayo makes 1 cup

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