OK so this isn’t the fastest meal to prepare but it’s a delicious and healthy version of the traditional Sunday roast that tastes amazing!
Serve with your favourite roast vegies for a family meal you will want to have again and again. Lamb can be substituted with pork or beef as well.
INGREDIENTS ( FOR MARINADE)
- 1.5 boneless lamb shoulder (can used boned leg if desired, but shoulder is cheaper and ends up much more tender)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin seeds
- 3 garlic gloves, chopped or grated
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 3 medium brown onions cut into wedges
- 2 cups of blackcurrant and apple juice (store bought fruit juice is fine)
- 1 tablespoon balsamic vinegar
- 2 tablespoons raw honey
- Combine all ingredients to make marinade.
- Cut the lamb into large chunks and rub the meat with marinade and place in fridge for 2-3 hours to fuse with flavours. (Repeat several times for more taste).
- Pre-heat oven to 160 degrees C. Place onion wedges on the bottom of a baking tray. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Place lamb on top and pour remaining marinade over the top. Cover entirely with aluminium foil. Pierce a hole in top with a fork.
- Cook at 160 degrees C for 3 1/2 to 4 hours basting the meat with the juices several times during this time. After 3 1/2 to 4 hours, remove the tray and pour the juices into a saucepan. Re-cover the lamb with aluminium foil, turn up heat to 200 degrees C and cook for a further 20 minutes.
- Meanwhile, add the 2 cups of blackcurrant and apple juice and 2 tablespoons of honey to the lamb juice in the saucepan and bring to the boil. Turn down the heat and allow to simmer for 20 – 30 minutes until it is reduced by half and has thickened into a glaze.
- Remove lamb from oven and allow to stand for 10 minutes. Top with caramelised onions and drizzle the glaze over the top.
To make spiced yoghurt, use half a cup of natural, unsweetened Greek yoghurt and combine it with 2 pinches each of salt, pepper, cumin, paprika, chilli and 1 tablespoon of fresh chopped mint.
Serve on the side as a dipping sauce for the lamb.