Herby Tamarind Lamb with Baked Jollof Rice
Spiced lamb leg stuffed with garlic, chilli and tamarind paste, roasted with romano peppers and red onions, served alongside baked jollof rice cooked in the pan juices with cabbage, aubergine and carrots. Aromatic rosemary and fennel seeds flavor the herb paste rubbed over the meat.
Ingredients
- 10 garlic cloves
- 3 green chillies
- 1 ¾ oz flatleaf parsley, chopped
- 1 tbsp rosemary leaves
- 4 rosemary sprigs
- 1 red onion, halved
- 3 tsp fennel seeds
- 4 tbsp tamarind paste
- 4 tbsp vegetable oil
- vegetable oil, extra to brush
- 2 ½ tsp sea salt
- 5 lb lamb leg, at room temperature
- 2 red onions, halved
- 2 romano peppers, halved and deseeded
- 2 x 400g tins plum tomatoes
- 2 tbsp tomato purée
- 5 garlic cloves null
- 1 thumb-size piece ginger
- 1 red scotch bonnet, stalk removedhabanero1:1heat
slightly milder
- 1 tbsp rosemary leaves
- 1 tbsp thyme leaves
- ½ white cabbage, quartered
- 1 large eggplant, quartered
- 3 large carrots, halved
- 2 ¾ cups basmati rice
- 1 tsp sea salt
- 2 bay leaves
- 1 ¾ cups hot vegetable stock
Instructions
- 1
Heat oven to 400°F fan/gas 7. Pulse garlic and chillies in food processor, then add parsley, rosemary leaves, onion, fennel seeds, tamarind paste, vegetable oil and 1 tsp salt. Whizz to coarse green paste.
- 2
Brush large deep roasting tray with oil and place lamb on it. Cut deep incisions all over lamb. Cut deeply into fleshiest part, opening pocket for paste. Season lamb all over with remaining salt, rubbing some into pocket.
- 3
Set aside 3 tbsp green paste. Stuff two thirds of remaining paste into pocket. Close pocket tightly and tie shut with butcher's string. Cut rosemary sprigs into smaller pieces and stuff into incisions. Rub remaining third of paste over lamb.
- 4
Nestle halved red onions and romano peppers around lamb. Roast uncovered for 30 minutes.
- 5
Put roasted peppers and 2 roasted onion halves in food processor with tinned tomatoes, tomato purée, garlic, ginger, scotch bonnet and herbs. Whizz to sauce. Brush tray sides with oil, pour sauce around lamb. Nestle cabbage, eggplant and carrots in sauce. Roast for another 30 minutes.
- 6
Rinse rice well and drain. Transfer lamb and vegetables from sauce to plate. Add rice, salt, bay leaves and hot stock to sauce in tray, stir. Put carrots back in as trivet. Sit lamb on carrots. Mix reserved 3 tbsp green paste with 2 tbsp water and brush half over meat.
- 7
Cut baking paper large enough to cover tray with excess. Scrunch up, run under cold tap to wet thoroughly. Squeeze out excess, unscrunch and lay over lamb, tucking under tray to create loose lid.
- 8
Roast lamb and rice for 50 minutes. Put cabbage, eggplant and reserved onion halves on smaller tray in single layer, brush with remaining paste, roast below lamb for final 15 minutes. Turn off oven after 50 minutes and remove veg tray, leaving meat and rice for 10 minutes more.
- 9
Remove baking paper and transfer lamb and carrots to board. Rest for 10 minutes covered with paper. Fluff rice and let dry out slightly. Carve meat and serve with jollof and roasted veg.
Tips
Scotch bonnet is very hot; remove seeds if you prefer less heat
Good to Know
Refrigerate cooked lamb and rice in airtight container for up to 3 days. Reheat gently with additional stock.
Prepare green paste up to 1 day ahead. Store covered in refrigerator. Lamb can be stuffed and tied 4 hours before roasting.
Serve hot with lime wedges, additional fresh herbs and pickled vegetables on the side.
Common Mistakes
Do not skip wetting baking paper to avoid rice drying out during final roasting
Do not overstuff lamb pocket to avoid paste leaking during cooking
Do not skip resting lamb to avoid dry meat
Substitutions
slightly milder