New Zealand lambs must be among the happiest in the world.
Raised year-round on the same lush green fields that Peter Jackon’s hobbits once tramped through, I imagine them grazing happily by the Shire before a contented doze in the shade of the nearest leafy oak.
Grass-fed lamb is a good source of Omega-3s, selenium and zinc. It’s also rich in B vitamins.
But I shouldn’t need to convince you to make this recipe. A quick glance at that list of spices should have you salivating more than Dog while it was roasting.
The heady blend of spices like cumin and cardamon, combined with happy lamb meat make for a very tasty roast dinner.
Persian Spiced Lamb (serves 2-3)
*adapted from Silvena Rowe
- 8 piece rack of lamb
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 3 garlic cloves
- 1 large orange, juice & zest
- 1/2 tsp sea salt
- 1 tsp hungarian paprika
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp cayenne
- 1/2 tsp allspice
- 1/2 tsp cardamon
- 2 tbsps extra virgin olive oil
- Blend all the ingredients together in a food processor (apart from the lamb, obviously) to a wet paste.
- Rub the paste into the meat, thoroughly coating it. Cover and chill for up to 24 hours.
- Place in a casserole dish or roasting tray. Bake at 350 for 40 minutes.
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