Slow cooked Welsh Lamb with Dukka Spice

Place the lamb in a large pan add the vegetables and herbs and cover with water. Add the sea salt and bring to the boil, reduce to a murmur simmer and leave for 2 hours.

Meanwhile make the dukka. Dry roast the seeds and nuts separately in a small pan for about 4-7minutes or until they begin to colour and release an aroma. Put them together in a spice grinder or food processor with salt and pepper and grind them until they are finely crushed but not pulverised. You want a fine powder, not a paste.

Back to the lamb – remove it from the pan, drain well and pop into a roasting tin. Rub all over with the olive oil, the lemon zest and ½ the dukka spice.

Set your oven to gas 5/ 190c/170c fan- roast for 20-25 minutes until deliciously golden. Remove and rest for 15 minutes. Sprinkle the remaining dukka over the lamb, finish with chopped parsley and mint.

 

Serves 8

Ingredients

  • 1 x shoulder or leg of Welsh Lamb de-boned
  • 500g mixed vegetables to include carrot, onion and celery
  • Bay leaf, thyme and rosemary
  • 2 teaspoons smoked sea salt
  • Dukka
  • 100g sesame seeds
  • 50g coriander seeds
  • 40g hazelnuts
  • 40g ground cumin
  • Sea salt and pepper

To Finish

  • 100ml olive oil
  • Grated zest of a large lemon
  • 2 sprigs each of parsley and mint