Lamb With Torn Bread And Apricot Stuffing And Caramelised Chicory
This recipe offers a delightful combination of flavors and textures, with tender roasted lamb accompanied by a savory stuffing highlighted with apricots and pistachios. The caramelized chicory and onions add a sweet and tangy contrast that perfectly complements the richness of the lamb. The dish is a feast for the senses, making it an impressive option for a special meal or gathering.
— Constant Cookbook
Ingredients
- 60g/2¼oz unsalted butter
- 1 onion
- 1 garlic
- 2 tsp cumin
- 200g/7oz sourdough bread
- 2 tsp dried chilli
- 150g/5oz dried apricots
- 50g/2oz shelled pistachio
- sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 2kg/4lb 8oz lamb
- 4 chicory
- 3 red onions
- 3 tbsp soft brown sugar
- ½ tbsp dried chilli
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- sea salt and freshly ground black pepper
Instructions
- For the lamb, heat the butter in a large frying pan over a medium heat.
- Add the onion and cook, stirring occasionally, for 6-8 minutes, or until softened.
- Add the crushed garlic and half of the cumin seeds and cook for another minute.
- Tip the mixture into a large bowl and add the torn bread, chilli flakes, dried apricots and pistachio nuts and season well with sea salt and freshly ground black pepper. Set aside until needed.
- Preheat the oven to 190C/375F/Gas 5.
- Mix the olive oil with the remaining cumin seeds and brush this mixture over the entire surface of the lamb.
- Place the lamb in a large roasting tin and cook for 1 hour 20 minutes in total. However, 15 minutes before the end of cooking, place the stuffing mixture into the pan around the lamb and return it to the oven.
- Meanwhile, for the caramelised chicory, place the chicory and onions in a baking dish and sprinkle with the sugar and chilli flakes.
- Drizzle with the oil and vinegar and season to taste with sea salt and freshly ground black pepper. Place in the oven and cook for 35-45 minutes, or until golden-brown and caramelised.
- Once the lamb is cooked, cover loosely with foil and leave to rest for 15 minutes before carving.
- Serve the lamb in slices with the caramelised chicory and stuffing alongside..
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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