Spiced Roast Lamb with Pumpkin and Sultanas Run e bareh

Persian spice mixes range from simple combinations of one or two flavours to complex creations that include esoteric spices such as angelica, dried rose petals & lime powder.  This is an easy Persian-inspired spice blend that’s turned into a paste with the addition of garlic & oil & features a touch of chilli heat.  The pumpkin & sultanas really bring out the underlying sweetness of the meat.

Method

Preheat the oven to 200C.

To make the spice paste, combine the garlic, shallot, chilli & salt in a mortar & pound to a paste. 

Add the remaining spices & pound again to incorporate thoroughly.  Stir in the oil. 

Use your fingers to rub the paste all over the lamb, working it in thoroughly.

Pour half the oil into a heavy-based roasting pan, then add the lamb & cook in the centre of the oven for 20 mins. 

Turn the oven down to 180C & cook for a further 20 mins.  Remove the pan from the oven & add the remaining oil. 

Scatter in the pumpkin, onion & sultanans, tossing them around in the spicy oil to coat.

Return the pan to the oven & cook for a further 20 mins.

Check from time to time & turn the vegetables to ensure they cook evenly.

Check for doneness – at this stage, the lamb should be cooked medium-rare. 

Return to the oven for a little longer, if you prefer it less pink. Allow the meat to rest for at least 15 mins before carving – the vegetables can be kept warm in the oven if they are done. 

Serve with the pan juices & vegetables, your choice of rice & lots of yoghurt