Ripe’s Persian Lamb

The feta whip goes well with a myriad of things, but in this dish is the perfect acidic component to go with a rich slow roasted lamb. We so often think of slow cooking as a winter comfort food, but this dish is just as good served with a light salad peppered with pomegranate seeds now that we’re coming into spring.

INGREDIENTS 

Lamb

  • 1x 2-2.5 kg Leelands Leg of Lamb (bone in)
  • 2 bulbs of garlic-peel and smash the gloves
  • ¼ cup olive oil
  • ½ tsp salt (or to your liking)
  • ¼ cup Persian spice mix (see below) +2 Tblsp extra
  • 2 onions, peeled and cut in quarters
  • 1 lemon, cut in wedges & seeds removed
  • 1 1/2 cups of water

Feta Whip

  • 200gms of your favourite feta
  • ½ cup unsweetened yoghurt
  • ¼ cup water
  • 1/2 tsp roasted cumin seeds
  • 1 clove garlic, squeezed
  • 1 Tblsp lemon juice

Blend until smooth, keep in fridge until ready

Spice Mix

  • 1 Tblsp ground black pepper
  • 2 Tblsp ground coriander
  • 1 1/2 Tblsp ground cumin
  • 1 1/2 Tblsp ground fennel
  • 1 Tblsp Allspice
  • 1 Tblsp ground cardamon
  • 2 Tblsp cinnamon
  • 2 Tblsp smoked paprika
  • 3 tsp salt
  • 5 star annise ground

 

METHOD

Lightly score and cut slits, rub over oil, push garlic into slits and rub salt and spice mix in. Cover and marinate for at least 2 hours or overnight.

Place water, onions, lemons and extra spice into baking dish, cover and place in oven at 160C, on lower shelf, for 31/2 to 4 hours, occasionally basting

After this increase heat to 180C for 20 mins or so until skin is crispy. Leave to rest 15mins then fork to shred the meat. Should fall off the bone at this point. Serve with feta whip.