This recipe is for everyone who has received their meat box this week, found a tasty looking lamb joint inside and is wondering what to do with it. Matthew’s parents came for dinner when I cooked this and it was a huge hit, although it was so tasty we were a bit worried we’d be fighting over who got to lick out the casserole dish. Luckily it didn’t come to that, although if it had I would obviously have won.
What you need:
Lamb joint (mine was 800g and boneless, but I think it would be awesome with the bone too)
2 tbsp olive oil
1 tbsp mustard seeds
1 tsp cinnamon
1 tsp paprika
handful of mint leaves, chopped
handful of rosemary leaves
juice of 1 lemon
4-6 cloves garlic, finely chopped
12 baby carrots whole (but with top and tail removed), or 2-3 medium carrots chopped. You could also use swede.
6 mushrooms, roughly chopped (I used chestnut mushrooms)
1 leek, sliced
salt and freshly ground black pepper
How to make it:
Preheat the oven to 150C.
In a small bowl, mix together the olive oil, mustard seeds, cinnamon, paprika, mint, rosemary, garlic and lemon juice.
Wash the lamb and pat dry. Make some cuts in it.
Rub the seasoning mixture all over the lamb and into the holes and cuts you made.
Place the lamb in the casserole dish and pour over any remaining seasoning.
Sprinkle with salt and pepper.
Add a cup of water to the lamb (pour this into the side, not on top of the joint).
Add the carrots, mushrooms and leek to the casserole dish.
Cover and place in the oven for 4 hours. Turn the joint over half way through cooking.
Allow to sit for about 15 minutes when you take it out of the oven, then serve with the sauce and vegetables spooned over the top. We had this with baked sweet potato and roasted vegetables.