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Slow-cooked Moorish Lamb with Buttermilk Dressing
Slow-cooked Moorish Lamb with Buttermilk Dressing is a modern Fusion recipe (based on a Middle Eastern template) for a dish of lamb marinated in spiced buttermilk that's slow roasted and finished on a barbecue. The full recipe is presented here and I hope you enjoy this modern Fusion version of: Slow-cooked Moorish Lamb with Buttermilk Dressing.
prep time
15 minutes
cook time
330 minutes
Total Time:
345 minutes
Additional Time:
(+5 hours marinating)
Serves:
6–8
Rating: 
Tags : Spice RecipesLamb RecipesMilk RecipesFusion RecipesFusion Recipes
Lamb is marinated in bold Middle Eastern flavours, slow-cooked to perfection and then covered in a garlicky buttermilk dressing. We’ve finished it off on the barbecue for 30 minutes too, to add extra smoky flavour.
Ingredients:
1 lamb shoulder, bone-in (2.5-3kg)
4 tbsp olive oil
20g smoked paprika (pimentón)
20g coriander seeds, roughly crushed in a pestle and mortar
20g ground cumin
1 garlic bulb, cut into quarters
50ml red wine vinegar
For the dressing:
100ml buttermilk
Splash of white wine vinegar
2 garlic cloves, finely chopped
Method:
Pre-heat the grill (broiler) to high. Whisk together the sesame oil, Chinese 5-spice, ginger and soy sauce together in a small bowl until combined.
Cook the noodles according to packet instructions, drain and rinse under a cold tap (this helps prevent them from sticking).
Whisk together the miso and mirin. Pat the mackerel fillets dry with kitchen paper, score the skin at 3cm intervals using a sharp knife and coat in the miso dressing. Place on a lightly oiled baking tray, skin side up and grill for 5 mins until the flesh is opaque and cooked through.
Meanwhile, heat the vegetable oil over a high heat in a large wok or frying pan and fry the Chinese leaf, carrot and noodles for 3-5 mins until piping hot. Stir through the soy and ginger sauce, tossing until the noodles are evenly coated.
Serve the mackerel on top of the noodles, sprinkled with the spring onion and sesame seeds.
