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Slow cooked Lamb with Black Tahini and Quinoa Salad

May 1, 2013 by Tania 29 Comments

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Slow Cooked Lamb with Black Tahini and Quinoa Salad

Slow Cooked lamb

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

Slow Cooked lamb

Slow Cooked lamb

Slow cooked Lamb with Black Tahini and Quinoa Salad

5 from 6 votes
Slow cooked and full of flavour this is the perfect cold weather dish
Print Recipe Pin Recipe
Servings: 6
Course: Main
Cuisine: Middle Eastern Inspired
Ingredients Method

Ingredients
  

Lamb
  • 1.5 - 2 kg Lamb Shoulder on the bone
  • 3 Tablespoons ground cumin
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon smoked paprika
  • 100 ml olive oil
  • 1 piece preserved lemon of chopped
  • 2 Tablespoon sesame seeds
  • 2 Tablespoons Zaatar or Dukkah
  • salt and pepper
Quinoa Salad
  • 90 gm quinoa cooked in boiling water and drained ( cool, measure 1 cup cooked)
  • 100 gm tomato finely diced (1)
  • 50 ml lemon Juice 1/4 cup
  • 1 bunch mint chopped
  • 1 bunch flat leaf parsley chopped
  • 100 gm Spanish onion finely diced
  • 80 ml olive oil I like 4
  • 1 pinch salt and pepper
Black Tahini Sauce
  • 3 Tablespoons Black Tahini
  • 50 ml lemon Juice or to taste
  • 1 clove garlic crushed
  • 1/2 teaspoon cumin
  • 40 ml water
  • 1 pinch salt and pepper

Method
 

  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 onion
marinated Tomato Quinoa tahini Slow 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 (Link no longer active)

 

www.mykitchenstories.com.au

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Filed Under: Lamb/Beef/Pork, RECIPES, Slow Cooked Tagged With: Black tahini, cold weather food, how to slow roast lamb, In My Kitchen May 2013, lamb for dinner, Maincourses, quinoa salad, Slow cooked Lamb, Slow cooked lamb shoulder

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Reader Interactions

Comments

  1. butcherman

    June 29, 2016 at 7:59 pm

    5 stars
    Wow, Black Tahini! This looks very interesting. I never would have thought of these flavour combos!

    Reply
    • My Kitchen Stories

      June 29, 2016 at 11:00 pm

      Hey Butcherman, thanks for the comment I love Lamb with these flvours!

      Reply
    • My Kitchen Stories

      June 29, 2016 at 11:00 pm

      Hey Butcherman, thanks for the comment I love Lamb with these flvours!

      Reply
  2. Sugary Flower

    May 7, 2013 at 12:19 am

    The black tahini looks amazing. Black food is always interesting I think. Lately I’ve been seeing little jars of black garlic at Woolworths that look just gorgeous! Haven’t been able to think of an excuse to buy them yet… :o)

    Reply
  3. Julia | JuliasAlbum.com

    May 4, 2013 at 4:16 pm

    Slow-cooked lamb on top of quinoa – that’s my ultimate comfort food! I love lamb! Great recipe!

    Reply
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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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