Spring Roast Lamb with Saffron Fondant Potatoes

5/5 from 1 Customers

30 minutes

3 hours 15 minutes


Sorry this item is currently out of stock
Special Price £5.00 Regular Price £8.00

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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!

Serves 6

Adding an extra blend for a pudding? We'll email you the recipe!


30 minutes

3 hours 15 minutes



Medium Effort

Main Ingredient



Gluten Free

Gluten Free

Taste Profile

Meal Taste





Popular Style

Middle Eastern



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

Product Rating (1):


Amazing way of cooking the lamb, the saffron potatoes were rich and buttery. But the side dishes here were the winners, toasted walnuts in the salad were a touch of genius in my opinion. Thank you for a lovely alternative Easter Sunday meal!

Thomas Fuller View More

Sounds like a lovely afternoon- so glad you enjoyed the recipe!

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