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Cumbrian Lamb with California Prune and Rhubarb

Spiced lamb with rhubarb and California Prunes soaked in Ginger beer


1 shoulder of lamb 2kg

2-3 cloves of garlic chopped

1 handful of fresh rosemary and thyme chopped

1 tbsp of olive oil

3-4 tsp of harissa paste

2 sticks of rhubarb

200ml of ginger beer

15 California Prunes

100ml of California prune juice

1 red chilli

1 handful of coriander

1 handful of mint

1 bunch of watercress

1 pomegranate

1 lime

2 tbsp of olive oil

250g of thick Greek yogurt

1/2 tsp of salt

Here’s how

Mix together the fresh herbs, chopped garlic and harissa paste, then spread it over the shoulder of lamb.

Place the meat into a roasting tray

add a pint of water and roast in the oven for 20 minutes at 220c, then turn down to 160c, cover with foil and cook for 3 hours or until tender

chop the rhubarb and prunes up and place in a sauce pan with with prunes juice and cook until the rhubarb is just tender

add in as much red chilli and chopped coriander as you like to suit your tastes ( this chutney will keep in the fridge for a couple of weeks in a clean jam jar)

mix the yogurt and salt together and spoon into a sieve sat inside a bowl, water will drain from the yogurt to create a thicker richer texture, perfect to serve with the lamb

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