Seven Spiced Lamb Recipe

Season the Lamb

In a bowl, combine ground cumin, coriander, cinnamon, paprika, allspice, ginger, salt, and pepper. Rub this spice mixture over the lamb shoulder. Let it marinate for at least 1 hour or overnight in the refrigerator.

Sear the Lamb

Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned. Transfer the lamb to a roasting pan.

Roast the Lamb

Cover the lamb with foil and roast in a preheated oven at 325°F (165°C) for about 3-4 hours, or until the meat is tender and falls off the bone.

Combine Ingredients

In a saucepan, combine pomegranate juice, chicken stock, honey, and balsamic vinegar. Bring to a simmer over medium heat.

Reduce the Sauce

Allow the mixture to simmer until reduced by half and slightly thickened. Season with salt and pepper to taste.

Cook the Celeriac

Boil the chopped celeriac in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Blend the Purée

Add heavy cream and butter to the cooked celeriac. Blend until smooth. Season with salt and pepper to taste.

Sauté the Chard

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.

Add Swiss Chard

Add the chopped swiss chard to the skillet and sauté until wilted. Season with salt and pepper.

Plate the Lamb

Once the lamb is done, let it rest for 10 minutes before slicing. Serve with celeriac purée and sautéed swiss chard. Drizzle with pomegranate demi.