Slow cooked Lamb with Black Tahini and Quinoa Salad

Slow Cooked lamb
Please share.....Share on RedditPin on PinterestShare on Google+Share on FacebookEmail this to someonePrint this pageTweet about this on TwitterShare on Yummly

Slow Cooked Lamb with Black Tahini and Quinoa Salad

Slow Cooked lamb

In My Kitchen May 2013

Aw, if you know me you will know that if you show me Black or Purple in anything I am likely to buy it. That’s what happened with this Tahini. I thought I had seen a lot of ingredients in my time but apparently there are still some things that are new and exciting that I haven’t come across . I love that the label says….Magical treat !

Welcome to May, with all kinds of slow cooking to come as it gets colder! I know that everyone has seen Quinoa ( keen-wah) by now. But,  if not, here is white Quinoa in a salad, ready to be dressed and finished. I have taken to it instead of rice. You can mix it into anything sweet such as muffins or cakes or savoury in patties and salads.  If you are not already a convert give it a try.  It is a little expensive by comparison to rice or grains  ( 500gm x approx $7.50) but it goes long way.Slow Cooked lambI’m going to use the Quinoa and the Black Sesame in a delicious “In My Kitchen” dish.

Quinoa salad

Slow cooked lamb

Lamb shoulder with Black Tahini and Quinoa
Slow Cooked lamb
5.0 from 5 reviews
Slow cooked Lamb with Black Tahini and Quinoa Salad
 
My Kitchen Stories: 
main
Middle Eastern Inspired
Slow cooked and full of flavour this is the perfect cold weather dish
Ingredients
Lamb
  • 1 x 1.5 - 2 kg (2-4 lb)Lamb shoulder on the bone
  • 3 Tablespoons ground cumin
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon of smoked paprika
  • 5 Tablespoon olive oil
  • 1 piece of chopped preserved lemon
  • 2 Tablespoon sesame seeds
  • 2 Tablespoons or Zaatar or Dukkah
  • Salt and Pepper
Quinoa Salad
  • 1 cup of Quinoa ( cooked in boiling water and drained ( cool)
  • 1 tomato finely diced
  • Juice of ½ a lemon ( ¼ cup)
  • 1 bunch of chopped mint
  • 1 bunch of chopped flat leaf parsley
  • ½ a small spanish onion finely diced
  • 2-4 tablespoons of Olive Oil ( I like 4)
  • generous salt and pepper
Black Tahini Sauce
  • 3 Tablespoons Black Tahini
  • Juice of ½ a lemon ( or to taste)
  • 1 small clove of garlic
  • ½ teaspoon of cumin
  • water - starting at 2 Tablespoons
  • salt and Pepper
Instructions
  1. Preheat oven to 160 C / 320F
  2. Put all of the spices, preserved lemon, seeds, zaatar and olive oil into a bowl and mix into a loose paste. Rub this all over the lamb and spread the rest on top.
  3. Put the lamb shoulder into an oven dish . Add a cup of water and cover well with a lid or foil. Put into the oven. Check at 2 hours but 3.5 to 4 hours will be the point where the lamb is soft and falling from the bone.
  4. For the Salad. I like to make sure the onion in the salad is soft and delicious and not over powering. I rinse it in boiling water ( poured over and left to sit 30 sec and then drain)
  5. Put the chopped onion in a bowl and add the lemon juice and tomato ( with all of the juice). Mix in the quinoa, mint and parsley and olive oil. Mix together and taste, seasoning with salt, pepper and more lemon juice if needed.
  6. Put the tahini , garlic, lemon juice and cumin into a bowl and start to mix. The mixture will become firm. Add a tablespoon of water at a time as you stir until a nice smooth sauce is formed. You will need salt . Taste and add more seasoning or lemon to bring out the flavours.
  7. When the meat is ready. Put onto the top of the stove and rest. Once I have cut the Lamb I turn on the stove top and reheat the juices and the bits of spice crust and juices left in the dish and left over when cutting. If you wish to add a little more stock and mix around you will have a lovely sauce.
  8. Serve the lamb with the Quinoa salad and tahini. This would also go with roast pumpkin, sweet potato or boiled or mashed potatoes.

Here’s how to make Quinoa Salad

Lamb with spices and Preserved lemon

Lamb with spices and Preserved lemon

washed onionmarinated TomatoQuinoa tahiniSlow cooked lamb with spices

Black Tahini

Black Tahini

Start to mix

Start to mix

The mix will get firm

The mix will get firm

Mixed

Mixed

Slow cooked lamb

 

Feel curious about what others are doing in their kitchen this May?  Ok, why not visit Celia www.figjamandlimecordial.com

 

www.mykitchenstories.com.au

26 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Please leave me a comment