Roasted Lamb with Cumin and Pomegranate for the Royal Table
A lamb shoulder rubbed with cumin and coriander, slow-roasted, then coated with a reduced pomegranate juice that adds acidity and shine. The broken bread is used for dipping.
A lamb shoulder rubbed with cumin and coriander, slow-roasted, then coated with a reduced pomegranate juice that adds acidity and shine. The broken bread is used for dipping.
Let the lamb be brought! I have chosen it from my flock, the fattest, rubbed with crushed cumin and salt before being entrusted to the slow fire. See these pomegranate seeds that I press with my hand over the flesh: their sweet-sour juice is the pride of the orchards of Judah. At my table, we eat like kings, and no Yahwist priest will dictate to me what I set upon my plate.
- •Lamb shoulder — one piece (main meat)
- •Cumin seeds — a handful crushed (signature spice)
- •Coriander seeds — a pinch (flavor)
- •Pomegranate juice — juice of several fruits (sweet-sour glaze)
- •Olive oil and salt — as needed (seasoning)
Roasted Lamb with Cumin and Pomegranate for the Royal Table
A lamb shoulder rubbed with cumin and coriander, slow-roasted, then coated with a reduced pomegranate juice that adds acidity and shine. The broken bread is used for dipping.
Why this dish? Amon's profile describes an abundant royal table: roasted lamb, pomegranates, Judean wine. This dish evokes the splendor of the palace where this young king reigned for two years before being assassinated by his own servants.
Let the lamb be brought! I have chosen it from my flock, the fattest, rubbed with crushed cumin and salt before being entrusted to the slow fire. See these pomegranate seeds that I press with my hand over the flesh: their sweet-sour juice is the pride of the orchards of Judah. At my table, we eat like kings, and no Yahwist priest will dictate to me what I set upon my plate.
Ingredients (period version)
- Lamb shoulder — one piece (main meat)
- Cumin seeds — a handful crushed (signature spice)
- Coriander seeds — a pinch (flavor)
- Pomegranate juice — juice of several fruits (sweet-sour glaze)
- Olive oil and salt — as needed (seasoning)
Ingredients
- Lamb shoulder — 1.2 kg (main meat)
- Cumin seeds — 2 tsp (signature spice)
- Coriander seeds — 1 tsp (flavor)
- Pure pomegranate juice — 250 ml (sweet-sour glaze)
- Honey — 1 tbsp (balance the juice)
- Olive oil — 3 tbsp (coating)
- Salt — 2 tsp (seasoning)
Method
- Crush cumin and coriander in a mortar, mix with oil and salt, then rub all over the lamb shoulder.
- Sear the meat over high heat for a few minutes on each side.
- Cover and roast in the oven at 150 °C for 3 hours, until the meat falls apart.
- Meanwhile, reduce the pomegranate juice with the honey until a coating syrup forms.
- Brush the lamb with the pomegranate syrup, return to the hot oven for 10 minutes to make it shine.
- Serve in the center of the table, with flatbread for dipping.
How it was made : In the royal period, meat was a festive and powerful food: common people mostly ate cereals and legumes, while the court slaughtered sheep and cattle. Cumin and coriander, attested in the ancient Near East, flavored meats; pomegranate, an emblematic fruit of the land, served both as ornament (on the Temple columns) and as ingredient.
The contemporary twist : Scatter fresh pomegranate seeds and mint leaves just before serving, for a fresh contrast on the confit meat.
Amon · Charactorium
