Slow cooked Lamb with Black Tahini and Quinoa Salad
User Reviews
5
-
Servings
6
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Course
Main Course
Slow cooked Lamb with Black Tahini and Quinoa Salad
Description
The Slow cooked Lamb with Black Tahini and Quinoa Salad begins with a large lamb shoulder seasoned generously with a paste of ground cumin, Dijon mustard, smoked paprika, preserved lemon, olive oil, and sesame seeds, along with zaatar spice blend. The lamb is baked covered at a low temperature for 3.5 to 4 hours until tender and falling from the bone. This slow roasting extracts flavors deeply and breaks down the meat fibers for a rich texture.
The quinoa salad complements the lamb with cooked quinoa combined with finely diced tomato and Spanish onion (softened by brief rinsing in boiling water), fresh chopped mint, parsley, lemon juice, and olive oil, delivering a fresh, bright counterpoint to the rich meat. The salad is seasoned with salt, pepper, and additional lemon juice to taste.
The black tahini sauce brings another layer of flavor with black tahini paste mixed with lemon juice, crushed garlic, cumin, water, salt, and pepper until smooth and creamy. This sauce is served alongside or drizzled over the lamb and salad, enhancing the dish's complex taste profile and moisture.
Ingredients
Lamb
- 1.5 - 2 kg lamb shoulder on the bone
- 3 Tablespoons cumin ground
- 1 Tablespoon Dijon mustard
- 1 Tablespoon smoked paprika
- 100 ml olive oil
- 1 piece preserved lemon of chopped
- 2 Tablespoon sesame seeds
- 2 Tablespoons zaatar or Dukkah
- salt
- black pepper
Quinoa Salad
- 90 gm quinoa cooked in boiling water and drained ( cool, measure 1 cup cooked)
- 100 gm tomato finely diced (1)
- 50 ml lemon juice 1/4 cup
- 1 bunch mint chopped
- 1 bunch flat leaf parsley chopped
- 100 gm Spanish onion finely diced
- 80 ml olive oil I like 4
- 1 pinch salt
- 1 pinch black pepper
Black Tahini Sauce
- 3 Tablespoons tahini black tahini
- 50 ml lemon juice or to taste
- 1 clove garlic crushed
- 1/2 teaspoon cumin
- 40 ml water
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat oven to 160 C / 320F
- Put all of the spices, preserved lemon, seeds, zaatar and olive oil into a bowl and mix into a loose paste. Rub this all over the lamb and spread the rest on top.
- Put the lamb shoulder into an oven dish . Add a cup of water and cover well with a lid or foil. Put into the oven. Check at 2 hours but 3.5 to 4 hours will be the point where the lamb is soft and falling from the bone.
- For the Salad. I like to make sure the onion in the salad is soft and delicious and not over powering. I rinse it in boiling water ( poured over and left to sit 30 sec and then drain)
- Put the chopped onion in a bowl and add the lemon juice and tomato ( with all of the juice). Mix in the quinoa, mint and parsley and olive oil. Mix together and taste, seasoning with salt, pepper and more lemon juice if needed.
- Put the tahini , garlic, lemon juice and cumin into a bowl and start to mix. The mixture will become firm. Add a tablespoon of water at a time as you stir until a nice smooth sauce is formed. You will need salt . Taste and add more seasoning or lemon to bring out the flavours.
- When the meat is ready. Put onto the top of the stove and rest. Once I have cut the Lamb I turn on the stove top and reheat the juices and the bits of spice crust and juices left in the dish and left over when cutting. If you wish to add a little more stock and mix around you will have a lovely sauce.
- Serve the lamb with the Quinoa salad and tahini. This would also go with roast pumpkin, sweet potato or boiled or mashed potatoes.
User Reviews
Overall Rating
5
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