Spiced roast lamb with pumpkin and sultanas (Run-e bareh) from Saraban: A Chef's Journey through Persia by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • MissQuin on October 14, 2013

    Be warned. The cooking times for this recipe are way off. The lamb leg i roasted was a good 1 kilo lighter than the 2.5 kg specified and even though I cooked it 10 minutes longer than recommended it still came out quite rare - this was perfect for me as I like meat rare but I imagine that if it had been the specified weight it would have been almost raw near the bone. Also the list of ingredients ask for verjuice but it's not mentioned in the instructions. Despite this it was actually a very tasty dish. I used chopped up dates instead of the sultanas as it was what I had on hand. Veggies were in with the lamb for 40 mins and I then splashed over a little white wine vinegar (i didn't have verjuice) and roasted for another 20 while the lamb was resting. I tossed some roughly chopped coriander parsley and green chilli through the veg. Thumbs up.

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