Lamb sharing platter
Serves: 4, with leftovers
Prep time: 15Total time: 
Recipe photograph by Danielle Wood
Lamb sharing platter
'Serving a sharing plate of lamb is very traditional for us, especially a joint like a lamb leg or shoulder – it looks great when you put it out on the table for everyone to share'
Serves: 4, with leftovers
Prep time: 15Total time: 
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Nutritional information (serving )
Calories
788Kcal
Fat
35gr
Saturates
12gr
Carbs
40gr
Sugars
11gr
Fibre
7gr
Protein
77gr
Salt
1.8gr
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1.5-2kg lamb leg
- 2 carrots (about 250g), cut into 2-3cm pieces
- 2 onions (about 250g), roughly chopped
- 1 tsp ground turmeric
- 1½ tsp ground cinnamon
- 500ml chicken stock (made with 1 stock pot)
- 2 tbsp pomegranate molasses
To serve
- warmed pitta breads
- Taste the Difference extra thick tzatziki
- Inspired to Cook pink pickled onions
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3. Heat the oil in a large frying pan and sear the lamb on all sides until browned (about 6-8 minutes). Set aside on a plate. Add the carrots and onions to the pan, season and cook for 6-8 minutes, until golden. Stir in the turmeric and cinnamon and cook for a further minute.
- Meanwhile, in a pan, bring the stock and pomegranate molasses to the boil, stirring to combine. Place the lamb in a deep roasting tin with the cooked vegetables. Pour the chicken stock mixture over the lamb and veg. Cover with foil and cook for about 3 hours, or until the lamb is cooked through and tender. Allow the lamb to rest for 15 minutes.
- Use a slotted spoon to spread the veg onto a large platter, top with the lamb and drizzle over some of the roasting juices. Pour the rest into a jug to serve alongside. Serve with warm pitta, tzatziki and pickled onions.
