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OLDER POSTS:
11 April 2012
Welsh Lamb, Moroccan Style
Preparation time: 20 minutes / Cooking time: 3 hours / Serves: 2
INGREDIENTS
1 1/2 lb shoulder of Welsh lamb
250ml chopped tomatoes
2 bay leaves
4 shallots
1 tsp coriander
1/2 tsp crushed chillies
1/2 tsp cinnamon
1 sprig rosemary
2 garlic cloves, crushed
1/2 pint lamb stock
2 sprigs fresh mint
1 bottle of Old Tom ale
6 cherry tomatoes
2 tbs tomato puree
Olive oil
Salt & pepper
Rice or couscous to serve
METHOD
1. Pre-heat the oven to 200*C.
2. Lay 1/2 the sprig of rosemary, 1/2 the garlic cloves and all of the cinnamon and chillies on the bottom of a high-sided roasting tray (or a tagine).
3. Slash the fat side of the lamb all over with a sharp knife.
4. Rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the herbs and spices, and place the other half of the rosemary and garlic on top.
5. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170*C, and roast the lamb for 2 1/2 - 3 hours.
6. About 20 minutes before the lamb is done, drain off and discard the excess oil. Put the shallots, Old Tom ale, chopped tomatoes, cherry tomatoes, puree and stock into the pan. Re-cover with the tin foil and cook for 20 mins.
7. The lamb is done if you can pull the meat apart with two forks. Finely chop the mint and add it to the sauce. Serve all together with rice or couscous.
Recipe by Mike Roberts (AKA Pickle), Head Chef at The Mulberry
The Mulberry
Conwy Marina, Ellis Way, Conwy LL32 8GU
Tel: 01492 583 350
www.themulberryconwy.com
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