Jimmy’s Spring feast recipe – lamb, flatbreads and all the sides
It’s certainly Spring and our culinary thoughts turn to new seasons lamb, smoky cumin, and aromatic spices. Here is a recipe from Jimmy that will hit the spot at your next family lunch or dinner party.
Get inspired with this slow-braised lamb recipe and seasonal sides, perfect for a spring family feast taken from Jimmy’s cook book – plus wine pairings we love.
Slow-braised lamb
Ingredients
For the marinade:
1 tbsp ground cumin
2 garlic cloves, crushed
1 tbsp smoked paprika
1 tbsp curry powder
½ tbsp turmeric
1 tbsp coriander seeds, crushed
1 tsp tahini paste
1 tsp dried chilli flakes
2 tbsp dried oregano
100ml olive oil
Salt and freshly ground black pepper
For the lamb:
1 bone-in shoulder of lamb (approx. 2.5kg)
4 onions, unpeeled, halved
2 red peppers, cut into chunks
2 garlic cloves, crushed
6 sprigs of thyme, leaves only
3 sprigs of rosemary, leaves only
Method
Mix all marinade ingredients in a bowl. Rub all over lamb, wrap tightly in clingfilm, and marinate in the fridge for at least 4 hours (preferably overnight).
Preheat oven to 130°C (gas mark 1) or 160°C (gas mark 3).
Place onions and peppers in a roasting tray. Put lamb on top, add garlic and herbs. Cover with parchment, then foil, and roast.
Cook at 130°C for 12 hours (ideal), or 160°C for 3½ hours. For a crisp top, remove the lid and bake at 200°C for 30 mins.
Serve whole, shred with forks.
Salsa verde
Ingredients:
5 tbsp roughly chopped fresh flat-leaf parsley
2 tbsp roughly chopped fresh mint leaves
1 tbsp roughly chopped fresh dill
3 tbsp capers, drained
6 anchovy fillets, drained
1 garlic clove
1 tsp Dijon mustard
Juice of 1 lemon
150ml extra virgin olive oil
Method:
Blend all ingredients to your preferred consistency.
Serve on the side or drizzle over the lamb.
Moroccan-spiced couscous
Ingredients:
3 tbsp olive oil, plus extra for cooking
150g red pepper, deseeded and cut into 1cm chunks
150g courgette, cut into 1cm slices
500g couscous
1 tbsp curry powder
1 tsp ground nutmeg
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground ginger
1 tbsp ground turmeric
2 garlic cloves, crushed
Zest & juice of 1 orange
1 litre hot vegetable stock
1 bunch coriander
50g mint
400g can chickpeas
50g raisins
3 fresh apricots, stoned & cut into 1cm pieces
100g toasted flaked almonds
Salt and pepper
Method:
Cook peppers & courgettes in a griddle pan until charred. Set aside.
Place couscous in a bowl with spices, garlic, and orange zest. Pour over hot stock. Cover with a towel for 5 minutes.
Fluff couscous with fingers, mix in remaining ingredients.
Flatbreads
Ingredients:
250g plain flour, plus extra for dusting
1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
Salt and freshly ground black pepper
Method:
Mix dry ingredients in a bowl. Slowly add 100ml cold water and stir to form a dough.
Divide into 8 balls. Roll into flat rounds.
Cook on high heat in a dry pan, 1 minute per side.
Reheat in oven at 150°C before serving.
Baba ghanoush
Ingredients:
2 aubergines
Juice of 1 lemon
1 tsp cumin
½ tsp smoked paprika
1 garlic clove, finely chopped
Salt and pepper
Method:
Char the aubergines over flame or grill for ~10 mins each side.
Bake at 180°C for 20 mins.
Scoop out flesh and blend with other ingredients.
Wine paring
It is also the time when our attention is grabbed by the Rose wine aisle. Cotes de Provence is always a winner – what looks better on your table than a magnum of our Chateau Beaulieu, Cuvee Alexandre Coteaux d’Aix-en-Provence Rose.
There are many other regions that are also producing great rosė, some with a deeper pink hue such as Muga from the Rioja region of Spain, made from the Garnacha grape; or the pink sibling of the ever popular The Ned Sauvignon Blanc – The Ned Rose, made from Pinot Noir and Pinot Gris grapes.
Claret and lamb go together like a smile and a Tiffany bag or pollen and Piriton! Chateau Antonin’s, Bordeaux is our favourite with soft tannins and great fruit that matches perfectly with lamb and BBQ’s meats.