Persian Roast Lamb recipe. Super easy and extremely delicious with pomegranate molasses. Perfect for Nowruz, Easter and Christmas!Last Updated April 2023.
2strip of fresh rosemaryleaves only and either pounded or finely chopped
Liquid Saffron
1pinchsaffron
2Tbsphot water
Instructions
Liquid Saffron
Tip your saffron into a mortar, along with a small pinch of salt. Crush the saffron with the pestle, going round and round (see video at 7:42).
Add the hot water and leave to soak while you get everything else ready (onions, garlic, get the spices ready, slice the lemon, etc).
The Marinade
Mix the marinade ingredients together and set aside.
Marinate the Lamb
Preheat the the oven to 180˚C/350˚F.If you're leaving the lamb to marinate, do this later.
Taking a small, sharp knife, make half a dozen slashes straight down into the lamb, especially around the thicker parts.
Rub the marinade all over the lamb, pushing down into the cuts and into the meat folds.If you have time, leave the lamb to marinate a minimum of 2 hours, overnight is great and will also save you time the next day.
Roast the Lamb
Line your chosen baking dish with the sliced onions.
Sit the lamb on the onions.
Pour your chosen stock or water in, making sure to pour it on the onions and not the lamb.
Cover with a foil and roast for 1 hour by which time your lamb will be almost done.
Take the cover off and roast for another 30-60 minutes, depending on how well done you like your meat. 30 minutes will give you meat still bordering on the pink, a little like the images here. 60 minutes will give you well done.
When the lamb is done, you'll have a delicious bit of sauce/gravy that you can serve separately. Just get rid of excessive fat from it first, if you like, but I don't bother.Leave to rest for 20 minutes, covered, in a warm place. Serve as suggested in the article above.