A Spicy Delicious Lamb Recipe

I am not posting so often meaty recipes, but lately, I've fall in love with lamb and its rich texture and tastes, therefore, it was a great experiment to test a couple of delicious spicy matches. As usual, the mixture between sweet and savory is one of my favorite combinations, therefore, expect a lot of unusual matches in this recipe. Unfortunatelly, for various - very serious reasons - I did not keep any picture of the ready meal...As for now, you should believe my genuine words.

Ingredients

450 gr. lamb

100 ml. lime juice

50 gr. grated ginger

150 ml. honey

2 tablespoon Ras el Hanout spices from Spice Kitchen UK, part of the Brand Ambassador Programme

50 ml. walnut oil

9 medium-sized walnut cloves

150 ml. red wine

Directions

Rub the lime and the ginger on both side of the meat. It will help to diminish the unpleasant lamb smell which is obvious especially when the meat was deeply frosten before being used. Rub the honey on both sides and the Ras el Hanout spices. 

In a pan, add the red wine, the walnut oil and the cloves.

Heat the oven at 250C.

Turn the meat on both sides every 45 minutes. If you want it throughout, it will last at least 2h30 until perfectly ready.

As lamb is a bit difficult kind of meat, you better eat it warm, shortly after preparing it. After heating and reheating for a couple of times, the meat will most likely have the texture of a plastic sponge (unfortunatelly).

As a side dish, roasted potatoes with rosmarin, plus a fresh tomatoes and cucumber salad will be a very good choice. A glass of red wine with an aromated fruity texture is the best match, with add-on to the wine-soaked meat.

Serves: 4

Preparation time: 20 minutes

Cooking time: 3 hrs.

Bon Appétit!