Aromatic slow roast lamb feast with tomatoey broad beans, crushed new potatoes and orange berries for dessert

lamb feast

Today Daddy was home after a week away and Bert’s big brother and sister came to see him. He celebrated by not taking an afternoon nap.

Serves 4.5

For the lamb

I shoulder of lamb

1/2 a teaspoon of ground cinnamon

1 teaspoon of ground coriander

1/2 a teaspoon of ground cumin

1 teaspoon of zaa’tar

2 cloves of garlic, crushed

Good glug or two of sunflower oil or a similar light oil

For the tomatoey broad beans

About 250g broad beans (I had a third of a bag of frozen ones)

About 1/2 a tin of tomatoes

Leaves from 2 springs of rosemary, finely chopped

Good handful of parmesan

For the crushed new potatoes

About 500g new potatoes

Really good glug or two of olive oil

Salt and pepper

For the orange berries

One punnet of strawberries

One punnet of raspberries

Zest of half an orange, finely grated

Juice of half an orange

Get the meat to room temperature then combine the spices and garlic with enough oil to make a thin paste. Rub the aromatic oil all over the meat, top and bottom, and then pop it in a roasting tray in a hot oven (about 220 degrees) for 20 minutes, before transferring to a cool oven for about seven hours. I used the simmering oven of the Aga, which I think is the equivalent of 120 degrees.

Meanwhile, your baby can laugh like a drain at a bouncing ball, at a dog jumping for a bouncing ball, at a dog looking like it’s nodding if you bounce a ball next to it, at a dog chewing a bouncy ball, at a dog not wanting to stop chewing a bouncy ball… the seven hours will fly by. At the end of its cooking time the lamb will just fall off the bone. Its tenderness is great for those of us with no molars, but to be honest no-one complained.

Simmer the broad beans till cooked through – about five minutes. Then add to the tomatoes with the rosemary and a little bit of olive oil. You could add a couple of chopped anchovies at this point, but I live with anchovy deniers. Simmer slowly for ten minutes or so then stir the grated parmesan through.

Cook the potatoes, whole and unpeeled, in salted water till tender then roughly mash with the olive oil and season. The oil is acting like the butter in normal mash here, so don’t be stingey with it.

Grate the zest over the berries and then squeeze the orange juice over. This is so simple but absolutely delicious.

We had our main course with roast carrots and salad. Bert ate loads. His little pot belly really isn’t so little at the moment.

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