Roast lamb with ClemenGold romesco
4
Easy
20 minutes
2 hours, plus 10 minutes resting time“This marinade for this roast lamb with ClemenGold romesco is a cross between romesco and harissa, minus the bread. I’ve used juicy, sweet ClemenGolds and caramelised them to add some depth to this delicious marinade. Try this unique recipe whenever you can get your hands on ClemenGolds again.” – Khanya Mzongwana
Ingredients
Method
- 5 ClemenGold mandarins, peeled and skins reserved
- 3 T sugar
- 4 Woolworths tricolore peppers
- 2 tomatoes
- 2 t cumin seeds
- 1 t cayenne pepper
- 1 T smoked paprika
- 2 t ground coriander
- 1 T dried oregano
- 4 cloves garlic
- juice of 1 lemon
- 1 T chilli flakes
- ½ cup extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 1 x 1.2 kg lamb shoulder, deboned For the rice
- 2 cups basmati rice
- 1 L chicken stock
- sea salt, to taste
- 150 g butter
- 2 onions, peeled, halved and sliced
- 80 g flaked almonds, toasted
- freshly ground black pepper, to taste
- 1 cup preserved ClemenGold skins
- 100 g pomegranate rubies
- 10 g fresh coriander, chopped
- 10 g fresh dill, chopped
Method
Ingredients
To make the lamb:
1. Cut the ClemenGolds in half. Heat the sugar in a pan and arrange the ClemenGold halves on the sugar, cut side down. Allow to caramelise.
2. Roast the peppers and tomatoes on the grill until the skins char, then peel. De-seed the peppers, quarter the tomatoes, and add to a blender along with the caramelised ClemenGolds, reserving some for serving. and the remaining ingredients. Blend until smooth.
3. Preheat the oven to 180°C. Pour a generous amount of the ClemenGold marinade/sauce over the lamb and cover with foil. Roast for 1 ½ hours, then remove and baste with more marinade. Place back in the oven, uncovered, and roast for 25 minutes or until golden. Drizzle with olive oil.
To make the rice:
4. Preheat the oven to 200°C. Place the rice in an ovenproof dish and pour over the chicken stock. Season with salt, stir, cover with foil and cook in the oven for 40 minutes. Remove from the oven, remove the foil and gently fluff up the rice with a fork.
5. Heat the butter in a pan, add the onions and fry over medium heat until golden and caramelised. Add the toasted almonds, stir through and season with salt and pepper. Gently fold the onion mixture through the rice, then stir the remaining ingredients into the rice. Serve the rice topped with the lamb, garnished with extra sauce, caramelised ClemenGolds (link to the other recipe) and preserved skins.
Find the recipe for preserved ClemenGold peels here.
Videographer: Romy Taylor
Photographer: Jan Ras
Food assistant: Bianca Jones
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