This recipe is inspired by the Jordanian national dish Lamb Mansaf. Traditionally; Lamb boiled with Jameed (a fermented dried goat yoghurt) and served with saffron rice, toasted nuts and flatbreads.
My version is a cinch to make and perfect for celebrations and large family meals. The most important aspect being time, something often avoided in cooking these days. Time lets the marinade penetrate the meat properly, tenderising and melding the flavours. It lets you cook it long enough, at such a low heat, that the lamb becomes wonderfully tender and juicy. Lastly, the time to rest, allowing the juices to fully reabsorb after cooking and for you to relax with a drink in hand before sitting down to eat.
This recipe is for a 2-2.5kg Lamb shoulder. Make more marinade if using a larger piece and allow a little extra cooking time. Lamb shanks also work well, as does goat.
1 pouch (324g) Borough Broth Co Grass-Fed Lamb Bone Broth
toasted pine nuts and almonds to scatter on top
a handful of chopped parsley or coriander
500g labneh (or greek yoghurt alternatively)
7g each of coriander and cumin seeds. Lightly toasted in a pan to release their oils and ground in a pestle and mortar with the salt.
3 teaspoons of smoked paprika
1 large pinch of saffron threads
7 bay leaves (fresh if possible and roughly torn to release the flavour)
1-2 teaspoons of dried chilli flakes
4 large cloves of grated garlic
15 g of flaky sea salt
a hefty few grinds of pepper
This is one of our richest flavoured broths. Made using 100% organic, grass-fed lamb bones, carefully sourced from organic British farms, this 24-hour slow-cooked broth is densely packed with 40% bones guaranteeing a meaty umami depth to every single batch.View product
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