Persian Spiced Lamb

with dried cranberries, pistachios and almonds

In a dry, non-stick pan toast cinnamon (half a stick), two green and one black cardamom pods, 5g cumin seeds and 3g cloves.

Keep toasting until the spices are aromatic and release their essential oils and then allow to cool. Add 15g rose petals and grind to a fine powder in a spice grinder or with a pestle and mortar.

Marinade

Ingredients
1 onion, finely chopped
30g grated fresh ginger
30g finely chopped garlic
Some saffron strands
60g blanched whole almonds
60g pistachio nuts
60g dried cranberries
600ml natural yoghurt
Salt
Lemon juice (from one whole lemon)
80g clarified butter
75ml vegetable oil
1 leg of lamb (deboned)

Rub the leg of lamb with the ground spices and marinate overnight in a chiller. In a pan heat 20ml of oil and slowly fry the onions until golden brown and crispy, then remove from the heat and drain from any excess oil. When cool, mix the onions with the saffron, ginger, garlic, half the amount of nuts, half the amount of cranberries, lemon juice yoghurt and 30ml oil. Heat a pan and fry the lamb to give a nice brown colour, allow to cool slightly and then place in an ovenproof dish and coat with the mixture.

In an oven set at 160°C roast for two to two-and-a-half hours or until pink. Carve and sprinkle with the remaining nuts and cranberries. Serve with rice and an aubergine puree.