| Prep: 30 mins | Cook: 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 25g | 10g | 20g |
| sugars | fibre | protein | salt |
| 10g | 3g | 65g | 1.2g |
As I sit down to write about one of my favorite kitchen creations, my heart swells the same way it does when I’m about to place a steaming, hearty dish on the dining table. This dish, the Zedoary and Cumin Roasted Lamb, features a delightful blend of earthy spices, succulent lamb, and the surprising sweetness from fresh fruits.
Redolent of Family Traditions
Growing up in a household that swirled with the smells of simmering meatballs and bubbling spaghetti was a blessing, a testament to my Italian grandparents who embedded in me a deep passion and understanding for good, wholesome food. This Zedoary and Cumin Roast Lamb isn’t so different. At its heart lies the similar aspiration – a dish filled with love, and something special to share with those around the table.
Health Benefits of Zedoary
This dish introduces an ingredient not everyone may be familiar with – zedoary, a cousin of turmeric. Apart from lending an appealing color and unique flavor to the dish, zedoary is a treasure-trove of health benefits. It’s antioxidant, anti-inflammatory, and even aids digestion, infusing this dish with more than just exceptional tastes.
Showcasing the Magic of Fruits
Fruit in a lamb roast? You heard me right! What makes this dish special, apart from the family traditions woven through it, is the unexpected inclusion of fresh fruits. These sweet morsels echo our Italian-American culinary legacy while adding a creative twist. The natural sweetness and subtle tanginess of the fruits cut through the richness of the lamb, creating a flavor balance that will leave your taste buds singing.
It’s reminiscent of traditional dishes like the Moroccan lamb stew with honey, but with an added freshness from the fruits. It would pair brilliantly with earthy sides, perhaps a rustic roast vegetable medley or a warm bread such as the Italian classic, pane casareccio.
And thus, the Zedoary and Cumin Roast Lamb is, to me, the embodiment of love, health, and creativity, all in one dish. It’s a melting pot of tradition fused with innovation, much like how I imagine my grandparents would’ve wanted their recipes to evolve. This dish is a tribute to them, to our shared Italian lineage, and a tribute to you, for whom I have the pleasure to cook and write.
What You’ll Need
- 3 pounds of lamb shoulder
- 2 teaspoons of zedoary powder
- 2 teaspoons of cumin powder
- 4 cloves of garlic, minced
- 1 medium-sized onion, chopped
- 2 tablespoons of olive oil
- 1 cup of red wine
- 1 cup of beef stock
- Salt and pepper to taste
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- 1 cup of mixed fresh fruits (apples, pears, peaches, etc.)
Method
Step One
Preheat your oven to 325 degrees Fahrenheit (or 165 degrees Celsius). Meanwhile, in a small bowl, mix together zedoary powder, cumin powder, minced garlic, salt, and pepper. This will form a flavorful paste that you will use to coat the lamb.
Step Two
Take your lamb shoulder and generously rub it with the prepared paste. Ensure it is thoroughly coated, which will enhance its flavors after cooking.
Step Three
In a large ovenproof frying pan or dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the coated lamb shoulder to the pan and seal all sides until nicely browned. This usually takes about 3-5 minutes per side.
Step Four
Once the lamb is browned, pour in the red wine and beef stock to the pan or dutch oven. Then cover the pan/dutch oven with a lid or foil and put it in the preheated oven. Roast for about 2.5 to 3 hours. Check occasionally and baste with pan juices to prevent the meat from drying out.
Step Five
About 15 minutes before the end of the roasting time, mix together the honey and lemon juice in a small bowl. Take the pan out of the oven and pour this mixture over the lamb. Add the mixed fresh fruits to the pan around the lamb. Return the pan to the oven and continue to roast without the lid/foil for the remaining time, until the lamb is fall-apart tender and the fruits are cooked.
Step Six
Remove pan from oven and let the lamb rest for about 10 minutes before serving. Ensure to spoon some of the pan juices and fruits over the lamb for added flavor. Your Zedoary and Cumin Roast Lamb is now ready to be enjoyed.
