Rowanwood Kitchen

Good things from a small kitchen.

Gunpowder Lamb

I’d been meaning to cook this Jamie Oliver dish for a while after seeing the recipe online https://www.jamieoliver.com/recipes/lamb-recipes/gunpowder-lamb/ and finally got around it a few weeks ago.

I love slow cooked lamb shoulder recipes, but as this uses lamb leg it is relatively quick, once the spice paste and marination is done.

I started with a leg of lamb and then boned and butterflied it, to roughly the same thickness. There is a good instruction video on how to bone and butterfly here https://www.bbcgoodfood.com/videos/techniques/how-butterfly-leg-lamb .

Before:

After:

Then I got busy making the spice paste to marinate the lamb with, an immensely satisfying session with a mortar and pestle!!

GUNPOWDER SPICE PASTE (PODI)

2 dried red chillies

2 teaspoons ground turmeric

2 teaspoons fenugreek seeds

2 teaspoons coriander seeds

2 teaspoons cayenne pepper

2 cloves of garlic

2 tablespoons red wine vinegar

1 tablespoons vegetable oil

Pounding the dry ingredients :

And the finished paste:

I then marinated the lamb leg for about 5 hours in the fridge, I like to use a tightly fitting bag so the paste stays in contact with the meat.

To get the delicious smoky flavours that really set the recipe off I seared the lamb for about 20 minutes on a griddle (in the summer this would also be great on the BBQ) then finished it off for around 20 mins at 200C in the oven for a medium rare finish.

As suggested in the recipe I served with a pineapple salsa, mint yogurt and coconut rice.

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This entry was posted on March 16, 2019 by in Low Carb, Meat.

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