Spring lamb with orange, sumac and asparagus

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RECIPE: Spring Lamb with orange, sumac and asparagus

INGREDIENTS:

1.3kg Lamb roast on bone

1 tablespoon of olive oil

2 brown onions diced

2 garlic cloves sliced thin (crushing the garlic makes it bitter)

1 leek sliced into 1 cm rounds - white part only
2 tablespoons of sherry vinegar

1 1/2 tablespoon of sumac - middle eastern spice, found in supermarkets.

1 orange juice and zest

2 bunches of purple asparagus snap ends off.

3 stems of oregano

salt and pepper

METHOD:

  1. Turn oven onto 180C. In a heavy base pot (with lid) add oil and sautè with garlic and onions for 5 minutes. Then add the leek, vinegar, 1 tablespoon of sumac orange juice, salt and pepper and 500ml water. Simmer for 5 minutes.

  2. Sit the lamb into the pot. Top lamb with salt, pepper and 1/2 teaspoon of sumac.

  3. Cook with lid on for 20 minutes, bast with juices and take lid off. Cook for another 20 minutes at 200C.

  4. Take pot out of oven, put in asparagus and put lid back on for 10 minutes The asparagus will stem with lid on.

  5. To serve add the orange zest on top with the rest of the oregano leaves, extra olive oil salt and pepper to taste.

With the left overs I slice everything up into small pieces, mixed through and spoon onto puff pastry for pastry parcels to freeze for easy meals with salad.