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 celebrate Mother’s Day or Easter. 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!

Serves 6

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30 minutes

3 hours 15 minutes


In stock

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LAMB SPICES: cumin, coriander, cinnamon, turmeric, green cardamon, black pepper WHOLE SPICES: cinnamon, bay ADVIEH: cinnamon, green cardamon, cumin, rose, nutmeg SAFFRON BLEND: turmeric, saffron KHORESHT SPICES: cinnamon, coriander, cumin, black lime, black pepper MINT YOGURT BLEND: mint, black pepper, garlic, black lime SALAD BLEND: sumac, coriander, cumin, black pepper, parsley

  • 1.5kg lamb shoulder - make about 5 x 1cm deep cuts into the meat on each side
  • 1.5kg new potatoes - peeled and cut into large chunks
  • 800g parsnips or carrots (or a mixture of the two) - peeled and cut into bite-size pieces
  • 2 large red onions - 1 thickly sliced, 1 thinly sliced
  • 1 cucumber - peeled, deseeded and finely chopped
  • 25g bunch of parsley - leaves picked
  • 1 pomegranate - seeds only or 200g ready-prepared seeds
  • 1 lemon
  • 150g natural yogurt (full fat is best)
  • 50g butter
  • 100g walnuts - roughly chopped
  • 2 tbsp tomato puree
  • 2 tbsp honey