Almond butter has been associated with vegan or vegetarian cuisines. However the deliciousness of this butter can be used in meat dishes as well, with amazing results. Especially slow roasted lamb. The great thing about this dish, apart from the taste, is that the oven does the work for you, Make the paste, rub, wrap and pop in the oven for a million hours until fork tender.
Lamb with almond butter
This slow and low roasted lamb is utterly delicious. Almond butter adds huge flavour and taste, while making for the most delicious pan juices. Can't begin to describe how delicious those onions are. You can replace lamb leg with lamb shoulder.
Ingredients
- 60 grams Almond Butter
- 5 cloves of garlic pressed, grated or smashed
- 3 tsp salt
- 2 tsp black pepper
- 2 tsp. cumin
- 2 tsp crrushed coriander seeds chopped
- 2 tsp cinnamon
- 2 Tbsp honey
- 2 oranges juiced
- 1 lemon juiced
- 60 ml olive oil
- 1 ½ kg large onions sliced
- 1 leg of lamb (2-2.5 kg) broken on the bone to fit in the pan
- 125 ml chicken stock
Instructions
- Preheat the oven to 160°C.
- Prepare the spice paste. Mix the almond butter, garlic, salt, pepper, cumin, coriander, cinnamon and honey in a bowl. Add enough orange juice to create a thick-ish paste. Save as much juice as is left.
- Pour the olive oil in an oven pan. Add the sliced onions. Place the lamb on top of the onions. Rub the lamb well with the spice paste. Pour over the remaining orange juice and lemon juice. Pour the broth over the onions.
- Cover the food with greaseproof paper. Cover the entire pan again with aluminum foil. Roast the lamb for 4 hours, undisturbed. Remove the foil and paper and raise the temperature to 200° C. Return the lamb back to the oven and bake for about 15 minutes until it takes on a little color.
