Slow-Cooked Sumac Lamb with Mint Salsa
12 hrs •
A delicious slow-cooked sumac lamb with mint salsa recipe.
Hard
Ingredients
1 lamb shoulder (bone-in or boneless)
Marinade:
2 tablespoons sumac
1 tin (400g) crushed tomatoes
100g date syrup
2 cinnamon sticks
1 tablespoon chili flakes
3 star anise
100ml vinegar (apple cider vinegar )
500ml stock (chicken or vegetable)
3 garlic cloves, minced
Zesty Mint Salsa:
Juice of 1 lemon
40ml extra virgin olive oil
Fresh mint, chopped (from the garden)
20ml apple cider vinegar
Serving:
Fresh, light leaf salad
Method
In a large bowl, mix together the sumac, crushed tomatoes, date syrup, cinnamon sticks, chili flakes, star anise, vinegar, stock, and minced garlic.
Place the lamb shoulder in the marinade, ensuring it's well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
Preheat your oven to 160-170°C. Transfer the marinated lamb and all the marinade ingredients into a roasting dish. Cover with foil or a lid and cook in the oven for 3-4 hours, until the lamb is tender and easily pulls apart with a fork.
In a small bowl, combine the lemon juice, extra virgin olive oil, chopped mint, and apple cider vinegar. Mix well and set aside.
Once the lamb is cooked, remove it from the oven and let it rest for a few minutes. Serve the lamb with the zesty mint salsa drizzled over the top and alongside a fresh, light leaf salad. Enjoy!