Spring Roast Lamb with Saffron Fondant Potatoes
An indulgent Persian twist on a springtime roast...
The food of Persia is highly regarded as one of the world’s most opulent cuisines, making our Persian version of a Sunday roast the perfect meal to impress friends and family this spring. The lamb is roasted here with a mild, fragrant spice crust then served with a fesenjan gravy, enriched with walnuts and flavoured with advieh, the Persian version of garam masala which contains cinnamon, green cardamom, cumin, nutmeg and rose.
On the side we’ve got some buttery saffron fondant potatoes, a root vegetable khoresht, a vibrant salad and mint yogurt in place of traditional mint sauce!
Adding an extra blend for a pudding? We'll email you the recipe!
3 hours 15 minutes