Lamb with Sweet Chillies (5-7)

A Mexican slow cooked lamb dish from Thomasina Miers.

Lamb with Sweet Chillies (5-7)
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Lamb with Sweet Chillies (5-7)
Print Recipe
  1. Cut off the excess fat from the lamb. Grind all the spices for the spice mix in a grinder or pestle and mortar, and rub all over the lamb with a teaspoon of flaky sea salt. Leave to marinate for four hours or more.
  2. Heat the oven to 150C/300F/gas mark 2. Break up the garlic head with a rolling pin or pestle, and bash the cloves to release them from their skins. Roughly chop and scatter in a large roasting tray, and add the carrots and onions.
  3. Wipe clean the chillies with a damp cloth, tear open and discard the stalk and seeds. Tear each chilli into four or five pieces and add to the tray. Pour in the wine, place the lamb on top and cover with foil. Roast for four hours, turning it over once or twice.
  4. Test the lamb after three and a half hours: if it is still a little tough and chewy, leave it in for half an hour or so, until so tender it falls apart when the flesh is pulled away from the bone. Lift out the meat, and place, covered, in a warm place to rest.
  5. Meanwhile, whizz the contents of the roasting tray with a stick blender, and warm through gently on the hob (either in the tray to save on the washing-up, or transfer to a saucepan).
  6. Add a teaspoon of redcurrant jelly and season to taste; add more jelly if need be. Serve with sweet potato purée, celeriac mash or mashed spuds and spring greens, with the lovely gravy poured on top.
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