Mamta's Kitchen

Spiced Sumac Lamb, Almond Sauce & Potatoes

Spiced Sumac Lamb, Almond Sauce & Potatoes

Gill Cox

Sumac is a tangy, mild, soured citrus-like spice derived from the dried fruits of the sumac tree, and has a distinctly deep red appearance. Prevalent in Middle Eastern, Persian & Turkish cooking, it is used as a condiment for salads, sauces or breads, or a cooking spice to flavour meats.

It's distinct tart subtle taste lends itself well to simple meat marinades & rubs.

Last four pictures are of the same roast are from Kavita Favelle's kitchen.

Serves 6-8.


  • 1.8 - 2.5 kilo boneless leg of lamb

  • Marinade ingredients

  • 3 garlic cloves

  • 1.5 tbsp. Sumac

  • 1 tsp. ground coriander (powdered seeds)

  • 1 tsp. sea salt

  • 1/2 tsp. ground black pepper

  • 30 ml. olive oil

  • The Sauce:

  • 125 gm. blanched almonds

  • 2 tbsp. white sesame seeds

  • 1/2 tsp. coriander seed

  • 1/2 tsp. ajwain/carom seeds (or cumin as a substitute)

  • A lot of sea salt, to taste

  • 1 large shallot, pureed

  • 200 ml. thick natural yoghurt


  1. Blend all marinade ingredients together.

  2. Marinade the de-boned, tightly rolled and tied up lamb in it, for one hour.

  3. Heat oven to 220°C (200° fan oven), 425°C, Gas Mark 7.

  4. Place the lamb on a rack over a tray & bake on this high setting for 15 minutes (your oven may smoke ...mine did).

  5. Then reduce the oven temperature to150°C to 160°C.

  6. Now toss raw peeled potatoes into the tray, place the rack and lamb back over the potatoes.

  7. Cover the entire tray with 2 layers of foil, and bake the lamb to your liking, we like leg of lamb well done, slow roasted & baked for two and a half hours.

  8. Meanwhile, toast each of the nuts and seeds individually, wiping out the pan between each to prevent any burnt residue.

  9. Blitz them to a soft paste. The oil in nuts makes them into a paste, rather than a powder.

  10. Stir them into the yoghurt adding plenty of seasoning.

  11. Fry the shallot extra virgin olive oil till light golden in colour, drain & cool.

  12. Stir 3/4 of the fried shallot into the sauce, and top with the remainder. Keep this sauce aside. This is your sauce to serve with the meat.

  13. Once cooked, take the meat out of the oven, rest it for 10 minutes and then slice. Rolled tightly, the meat keeps it's shape very well.

  14. Serve with the potatoes & the sauce.

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