Persian spiced Leg of Lamb with Fattoush, flatbreads and Homemade Lemon Curd Pavlova

We are having an (almost) Family meal, eldest can’t make it, being on the mainland. I wanted something, I could throw (not literally) in the middle of the table and everyone can tuck in.

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Using another one of my food heroes, Sabrina Ghayhor as inspiration, her book Persiana is one of my favourite reads, the photographs are stunning- this isn’t sponsored, just appreciation of a good book 😇 This recipe is based on her Recipe for Souk spiced Lamb.

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I started with a leg of lamb,

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covered in a Yoghurt based paste made with Ras el Hanout (a delicious mix of spices and rose petals, which is a different mix depending where you buy it) lemon zest, a little chilli, salt and pepper – 2 tablespoons of Ras el Hanout is mixed into a pot of Aldi whole fat Greek Yoghurt with the lemon zest and seasoning.

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Take the leg of lamb, and make deep cuts evenly all over it

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spread the Yoghurt mix liberally all over the lamb

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I have left this in the fridge overnight, to allow those amazing spices to filter through the lamb.

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When ready, this will be placed in an ovenproof tray, covered with foil, into a 160 oven for approx 4 hours – remove the foil for the last 30-40 minutes,  be prepared, as your house will smell amazing….

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To go with this main event, I have made loads of flatbreads, I have made these a lot before so here is a Linky

IMG_4430Along with this will be a Cous Cous Salad – soak 25g of Cous Cous in 100ml hot Veg stock, stir through and cover for 10 minutes – loosen the grains with a fork, add olive oil, lemon juice, sliced spring onion, diced red pepper, deseeded chopped cucumber, salt and pepper – lots of chopped fresh herbs, I have used coriander, mint and flat leaf parsley.

IMG_4432I bought a whole Pomegranate, this takes me back to being a kid, and my grandparents giving me one with a pin to pick out the ruby pearls  I am slightly more robust with them now, cutting it in half, and using the flat side of a wooden spoon ‘smack’ the skin side over a bowl and they pop out – any reluctant ones can be coaxed out by hand – this can get a bit messy, so watch out for low flying Pomegranate juice – it is worth it just look at these…..

 

 

IMG_4429A fatoush salad a mix of cucumber, tomato, spring onion, fresh coriander, fresh flat leaf parsley, Sumac, Lemon juice, salt, pepper and olive oil and pomegranate seeds – I have made this without the traditional toasted flatbread.

 

IMG_4417Hummus – into a food processor tip a rinsed can of chickpeas, olive oil, lemon juice, a clove of garlic and blitz till smooth- I top this with Dukkha a mix of spiced and crushed pistachio.

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With pickled red onion – finely sliced red onion covered in red wine vinegar with a touch of sugar, give it a good mix and leave in the fridge till ready, at least and hour, but if covered it will keep for a week in the fridge.

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I will be having all but the Cous Cous and flatbreads, so doing pretty well 😇

I am making Homemade meringue with Homemade Lemon curd, whipped cream and strawberries. I use a lemon skin to run around the inside of my Kitchen Aid bowl and the whisk attachment, this ensures any grease is got rid of.

IMG_4388I add 8 egg whites, whisking to firm peaks before adding a tablespoon of cider vinegar and 230g caster sugar (I blitzed granulated sugar in the Thermomix) Add the sugar bit by bit

IMG_4391the egg mix will start to look thick and glossy.

IMG_4392Into a baking paper lined oven tray, carefully add the egg mix, either into one large base, or 8-10 large individual ones – this is what I have gone for – making sure there are a good amount of ‘dips’ for the cream and toppings.

 

These go into a preheated oven (100 fan) for about an hour and a half – they should be crisp on the outside and have very little colour, if at all – I turn the oven off, and pop a handle of a wooden spoon into the oven door and leave them till fully cooled.

I whisk double cream to a thick dropping consistency which is blobbed onto each meringue,

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with a good drizzle of homemade Lemon Curd which I have made before so here’s the Link

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Sliced fresh strawberries finish it off 😇

I am having strawberries and cream to fit my Low Carbing.

Author: emptynestfulltum

Hi - I'm a 49 yo Mum to 3 kids - Jordan (23), Grace (21) and Max (19). And Wife to my lovely Husband, Dave and step mum to 4 fur babies, our cats Eric, Ernie, Cilla and Bobbie. We live on the beautiful Isle of Wight, Hubby and I were born here, and just love our home. As I hurtle towards 50, my life as a full time (working) parent is coming to an end, with my eldest 2 kids living their own lives, and my youngest who started University in September. I realised that this is not a time to be sad, but a time to take time to spend time on some of the things I enjoy doing - mainly cooking, crafting and creating Pinterest boards for said thing s :) This blog is just a way for me to record the next stages of our lives - I hope you enjoy my ramblings...

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