Spiced Pot Roast Lamb Shoulder with Cauliflower Puree

Method

Preheat the oven to 180C, fan 160C, gas mark 4.

Heat a sauté pan until medium hot. Add the oil and onions and cook for 3 minutes until just softening. 

Add the garlic, cinnamon, coriander and ½ tsp of the nutmeg and cook for 2 minutes then add the honey, date syrup, lamb stock pot and tinned tomatoes.

Refill both tins of tomatoes with water and add to the pan.

Season with salt and black pepper and bring to a simmer.

Meanwhile, season the lamb shoulder with plenty of salt and black pepper and set into a large ovenproof casserole pan.

Pour the sauce over the lamb, cover with a lid and place in the oven to roast for 3-4 hours until really tender.

The meat should be falling from the bone and the sauce thickened.

While the lamb is cooking, make the cauliflower puree. Heat a saucepan until medium hot, add the butter and shallots and cook for 2 minutes.

Add the cauliflower and thyme leaves and sauté until just beginning to colour, then add the milk and remaining nutmeg and bring to the boil.

Turn the heat down, cover and simmer for 20 minutes until really soft. 

Meanwhile, place all the reserved cauliflower leaves onto a tray, drizzle with a little olive oil and season well with salt and black pepper.

Place in the oven to roast for 15 minutes until tender and just golden around the edges.

Transfer the cauliflower and milk to a processor, or use a stick blender, and blitz until really smooth.

Season with a little salt and black pepper.

Divide the puree and roasted leaves between the serving plates and scatter pine nuts over the top.

Place chunks of the lamb alongside, with the sauce spooned over then finish with a scattering of parsley.

Ingredients

Prep time: 20 mins

Cook time: 4 hours

Serves: 8

  • 1tbsp olive oil

  • 2 onions, roughly chopped

  • 4 garlic cloves, roughly chopped

  • 2tsp ground cinnamon

  • 2tsp ground coriander

  • 2tsp smoked hot paprika

  • ¾tsp freshly ground nutmeg

  • 1tbsp honey

  • 2tbsp date syrup

  • 1 lamb stock pot

  • 2 x 400g tinned chopped tomatoes

  • Sea salt and freshly ground black pepper

  • 1 x 1.7kg lamb shoulder

  • 25g butter

  • 2 shallots, finely chopped

  • 1 cauliflower, cut into florets, leaves reserved,

  • 8 sprigs thyme, leaves picked

  • 250ml milk

  • 2tsp olive oil

  • 3tbsp toasted pine nuts

  • 1 small bunch flat leaf parsley, roughly chopped