Anna Hansen Roast Baharat and Lemon Marinated Welsh Lamb
Share this page
Sunday 7th June 2015
Ingredients
- 1 leg of Welsh Lamb, butterflied
- 3 garlic cloves, minced
- 1 1/2tbsp of baharat powder
- 2tsp of turmeric, minced
- 2tsp of fresh ginger, minced
- 1 lemon, zested and half juiced
- 1 bunch of coriander, finely chopped
- 1tsp of salt
- 1kg of sweet potato
- 2tbsp of turmeric, grated
- 1tbsp of black mustard seeds
- 4 garlic cloves, finely sliced
- extra virgin olive oil
Black sesame sauce
- 125g of black sesame paste
- 1/2lemon, juiced
- 125g of water
- salt
- 1/2bunch of coriander
Method
- Start by making the marinade. Mix the garlic, baharat, turmeric, ginger, lemon, coriander and salt in a bowl to make a wet rub. Score the skin side of the lamb in opposite directions, each cut should be around 1-2 cm apart. Spread the marinade all over the meat, make sure the rub gets into the scored skin.
- Cover the lamb tightly in cling film and place in the fridge and let it marinate for 12 – 24 hours. Remembering to remove from the fridge and allow to rest for an hour before cooking.
- Preheat the oven to 180˚C/gas mark 4.
- Place the lamb on a large griddle pan, barbecue, or plancha and sear on a very high heat until dark golden all over.
- Once you have achieved a good colour on the lamb, transfer to a roasting tray and roast in the oven for another 40-60 minutes, depending on how you like it.
- While the lamb is roasting, get the sweet potatoes ready. Wash well and cut into wedges, leaving the skin on. Put in a bowl and add turmeric, mustard seeds, garlic, salt and enough olive oil to coat. Place the wedges on a baking tray and put in the oven with the lamb for the last 25-30 minutes of cooking.
- Take the lamb from the oven and allow to rest for 10-15 minutes. Turn off the heat, but leave the wedges in the oven to keep warm until serving.
- While the lamb is resting, make the black sesame sauce. Combine the black sesame paste, lemon juice and water to form a thin paste, then season to taste. If the sauce is a little too thick, add water and whisk to lessen the consistency to your liking.
- Carve and plate the leg of lamb with the sweet potatoes, chopped coriander and black sesame sauce.
Recipe Information
| Serves | 8 |
|---|---|
| Cooking Time |
Nutrition Information
- Calories kcal
- Energy
- Fat
- Saturates
- Salt
- Iron
- 5-a-day
Print this recipe
Related posts
With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.