| Prep: 20 mins | Cook: 2 hours | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 22g | 10g | 34g |
| sugars | fibre | protein | salt |
| 19g | 3g | 40g | 0.8g |
Time honored traditions meet modern flavor profiles in a recipe I’ve grown to hold dear: Roasted Lamb with Barberry Glaze. As a native child of Seattle with deep roots in Japanese culture, my palate has been shaped by an eclectic mix of the Pacific Northwest’s robust ingredients and Japan’s artful culinary simplicity. This recipe beautifully exemplifies this fusion, marrying bold lamb with the sweet yet tart vibrancy of barberries.
The Melting Pot of Flavors
This recipe pays homage to the rich traditional recipes like Moroccan Lamb and yet, lends a bright twist. The backbone of this recipe lies in its potent blend of spices – coriander and cumin, often found in traditional Moroccan dishes, draw out the primal richness of the lamb, while citrus zests lend an unexpected zing. The barberry glaze, a jewel-like encounter with your taste buds, introduces a beautiful juxtaposition of sweet, sour, and an earthy undercurrent that binds everything together harmoniously.
Potential Pairs and Health Perks
Savouring this dish alone is a pleasure unto itself, but pairing it with the right mates can elevate the overall culinary experience. A side of roasted potatoes or a fresh arugula salad can enhance the contrasting elements of this dish. But the appeal goes beyond the taste, as it’s also a powerhouse of health benefits. The barberries are lauded for their high-level of vitamin C, boosting immunity, while lamb, a high-quality protein source, can promote muscle growth and maintenance. The blend of spices not only offer flavor but also aid digestion and exhibit anti-inflammatory properties.
Closing the Loop
Every time I sit down to a plate of Roasted Lamb with Barberry Glaze, it feels like I’m at the crossroads of my culinary journey – Seattle meets Japan on a plate. And trust me, it’s a delightful fusion you wouldn’t want to miss. If you’re passionate about food and love to experiment with flavours, this recipe brings you the best of both the worlds.
What You’ll Need
- 2 pounds lamb shoulder, cut into large chunks
- 1 cup barberries
- 1 cup honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 2 oranges, zest and juice
- 1 lemon, zest and juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups chicken stock
- Fresh parsley for garnish
Method
Step One
Preheat your oven to 325 degrees. While your oven is heating, take the lamb and season it generously with salt and pepper.
Step Two
In a large pan, heat the olive oil over medium heat. Once the oil is hot, add the lamb and sear each side until it is brown. Remove the lamb from the pan and set it aside.
Step Three
In the same pan, add the garlic and onion and cook until the onion is translucent. Then add the orange and lemon zest, cumin, coriander, salt, and pepper. Cook for another minute until the spices are fragrant.
Step Four
Add the honey to the pan and let it cook until it starts to caramelize. Then add the barberries, followed by the orange and lemon juice. Let it simmer for a few minutes until the barberries are soft.
Step Five
Place the browned lamb back into the pan and pour the chicken stock over it. Cover the pan and place it in the preheated oven. Let it roast for about 2 hours, or until the lamb is tender.
Step Six
Once the lamb is cooked, remove the pan from the oven. Let the lamb rest for a few minutes before serving.
Step Seven
Serve the lamb with some of the pan juices and barberries spooned over the top. Garnish with fresh parsley. Enjoy your roasted lamb with barberry glaze!
