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by Greg & Lucy Malouf from Saraban – A Chef’s Journey Through Persia (Hardie Grant)Ìý

Persian spice mixes range from simple combinations of one or two flavours to complex creations that include esoteric spices such as angelica, dried rose petals & lime powder.Ìý This is an easy Persian-inspired spice blend that’s turned into a paste with the addition of garlic & oil & features a touch of chilli heat.Ìý The pumpkin & sultanas really bring out the underlying sweetness of the meat.

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Serves 6

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Prep time 20 mins

Cooking time 1hr

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Ingredients

1 x 2.5kg leg of lamb

80ml olive oil

600g peeled pumpkin, cut into chunks

2 red onions, cut into quarters

¼ cup (50g) sultanas

splash of verjuice (Nigel says you can substitute lemon juice, white wine vinegar or a touch of dry sherry)

rice & yoghurt, to serve

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Spice paste

2 cloves garlic, roughly chopped

1 shallot, roughly chopped

1 long red chilli, roughly chopped

1 tsp sea salt

1 tsp caraway seeds, ground

1 tsp freshly grated nutmeg

½ tsp ground cardamom

½ tsp ground cinnamon

½ tsp freshly ground black pepper

50ml olive oil

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Method

Preheat the oven to 200C.

To make the spice paste, combine the garlic, shallot, chilli & salt in a mortar & pound to a paste.Ìý

Add the remaining spices & pound again to incorporate thoroughly.Ìý Stir in the oil.Ìý

Use your fingers to rub the paste all over the lamb, working it in thoroughly.

Pour half the oil into a heavy-based roasting pan, then add the lamb & cook in the centre of the oven for 20 mins.Ìý

Turn the oven down to 180C & cook for a further 20 mins.Ìý Remove the pan from the oven & add the remaining oil.Ìý

Scatter in the pumpkin, onion & sultanans, tossing them around in the spicy oil to coat.

Return the pan to the oven & cook for a further 20 mins.

Check from time to time & turn the vegetables to ensure they cook evenly.

Check for doneness – at this stage, the lamb should beÌýcooked medium-rare.Ìý

Return to the oven for a little longer, if you prefer it less pink.ÌýAllow the meat to rest for at least 15 mins before carving – the vegetables can be kept warm in the oven if they are done.Ìý

Serve with the pan juices & vegetables, your choiceÌýof rice & lots of yoghurt.

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