Roasted lamb with tamarind, coriander and radish salsa

dinner · ⏱ 315 min · 9 portions · 35.0 g carbs / portion

v5 · rb0e705f985 20260727Z1751 59.1 ml lime juice 120 g golden raisin fine sea salt to taste 1.5 pieces shallot 2 pieces lime 🍳 ⏱ 8 min char onions garlic and green chillies ⏳ cool the charred base 🌀 blend the charred base with lime juice, tamarind, coriander, and water until smooth 🌀 rub lamb with ground cumin salt and black pepper ⏳ ⏱ 180 min cover lamb with marinade and marinate 🔥 preheat the oven to 220°C 🍽 scatter golden raisins around the lamb 🔥 ⏱ 30 min pour water into the pan and cover tightly and roast at 220°C 🔥 ⏱ 240 min reduce heat to 140°C and continue roasting basting 2 or 3 times 🔥 ⏱ 30 min uncover and roast more to brown the lamb 🍽 transfer pan juices to a blender and pulse once or twice to emulsify keeping some raisins intact pour the emulsion sauce over the lamb ⏳ ⏱ 10 min rest the lamb loosely covered in foil ⏳ ⏱ 5 min make the radish salsa by mixing shallots and lime juice with 1/8 tsp salt and resting 🌀 mix in radishes and picked coriander just before serving ⏳ serve the lamb and scatter half the salsa on top and serve the rest in a bowl alongside lime halves Roasted Lamb 🎉 2.5 pieces onion 10 pieces garlic 110 g green chilli 60 g tamarind paste 80 g fresh coriander 2.5 kg lamb shoulder 2½ tsp ground cumin black pepper to taste 200 g radish 30 g picked coriander onion, garlic, green chilli 44 ml lime juice tamarind paste, fresh coriander lamb shoulder, ground cumin, black pepper golden raisin 15 ml salt 1 8 radish, picked coriander half salsa lime half salsa side
http://flowcooking.food/en-us/recipe/324/roasted-lamb-with-tamarind-coriander-and-radish-salsa/