2 tsp cumin seeds
2 tsp coriander seeds
2 tsp smoked paprika
1 tsp chili flakes
2 tsp sumac
1 tsp ground cinnamon
3 red onions, cut into wedges
1 garlic bulb
4 sprigs rosemary
750g baby potatoes, such as fingerlings
400ml lamb stock
Small bunch mint
Small bunch parsley
3 tbsp olive oil
2 tbsp red wine vinegar
3 anchovy fillets
1 small garlic clove
½ tbsp dijon mustard
Tenderstem broccoli to serve
- Remove the lamb from the fridge to bring it to room temperature. Preheat the oven to 200˚C. Fat side up, score the meat with a sharp knife in a diamond pattern. Set aside.
- Place all the spices in a pestle and mortar and lightly crush the seeds, mixing the seeds until well blended. Rub in the lamb with a good glug of olive oil so it coats the meat equally. Season with a pinch of salt and pepper.
- Finally remove the sprigs of rosemary from the stalk and push into the cuts in the lamb.
- Lightly crush the garlic and place into a roasting tin suitable for roasting the lamb snuggly, with the onion wedges. Quarter the lemon and add to the roasting tin too.
- Place the lamb on top and then carefully around the edge add in the stock.
- Place in the oven for 30-40 minutes, until the skin starts to crisp and then turn the oven down to 140˚C for about 4 hours, until the lamb starts coming away from the bone.
- Half way through the cooking time, you will need to bast the lamb with all the juices at the bottom. Cover the meat with tin foil before returning to the oven for the remaining cooking time.
- Meanwhile, half the potatoes longways and place in a roasting tin and two large spoonfuls of the liquor from the lamb tray, skimming off any fat from the tray and adding to the potatoes.
- Toss everything together and return to the oven for 30-40 minutes until the potatoes are crispy and tender.
- Whilst waiting for the lamb and potatoes to finish, finely chop the pistachios, capers, cornichons, mint, and parsley, then add the anchovies and English mustard mixing as you go. Scrape into a serving bowl, add 2 tablespoons of red wine vinegar and 4 tablespoons of extra virgin olive oil to create the pistachio mint salsa.