Arabian lamb

Cooking time: 2 hours
Difficulty: easy
Agnello all'araba

Preheat the oven to 200 C / 400 F. Heat the oil in a roasting tin, add the onions and cook over a low heat, stirring occasionally, for 5 minutes, then remove from the tin. Add the lamb and cook, stirring frequently, for 5 minutes until browned all over. Return th onions to the tin. Mix together the honey, saffron, cumin, ginger and stock or water in a jug and season with salt and pepper. Pour the mixture over the meat, cover the roasting tin with foil and roast for 1 hour or until tender. Meanwhile, blanch the olives in boiling water for 5 minutes, then drain. Dry-fry the almonds in a heavy-based frying pan, stirring frequently, for a few minutes. About 10 minutes before the end of the roasting tin, mix well and return to the oven to finish cooking. Transfer to a warm serving dish, sprinkle with the coriander and serve. As a side dish, we suggest fresh broad beans boiled in water for 15 minutes, then tossed with butter.


Coll. (2010), "The Silver Spoon", Phaidon, 744

Suggested wine
Ticino DOC Merlot
Fr. 31.00

Serves 4

  • 4 tablespoons olive oil
  • 3 onions, thinly sliced
  • 1 kg / 2 1/4  lb saddle of lamb, boned and cut into 5 cm / 2 inch cubes
  • 2 tablespoons clear honey
  • 1 sachet saffron
  • pinch of ground cumin
  • pinch of ground ginger
  • 250 ml / 8 fl oz hot meat stock or water
  • 80 g / 3 oz green olives, stoned
  • 80 g / 3 oz almonds
  • 1 bunch of fresh coriander, finely chopped
  • salt and pepper