Rustic Lamb Roast

Here's how to re-create Chef Elias Kandalaft's amazing Rustic Lamb Roast.

Farmers Kitchen | Episode 1 | Rustic Roast Lamb

For the first episode of Farmer's Kitchen we met Chef Elias from Pinch Gourmet at our kitchen inside the beautiful Palm Tree Court at JA THE RESORT in Jebel Ali to give you inspiration and ideas for a family sized lamb based Ramadan meal. Using our fabulous fresh ingredients from Spinneys Dubai, Chef and Helen created a tender rustic roast lamb with the most flavoursome roast potatoes. This is a perfect dish to leave roasting through the day in Ramadan so when Iftar comes around a hearty dish is ready for all the family. Watch Helen source ingredients at Spinney's and help Chef Elias cook this great hearty dish and head to our website to see the recipe.

Posted by Dubai Eye 103.8 News. Talk. Sport on Wednesday, May 8, 2019


2kg Boneless Leg of Lamb (twined by Butcher)


  • 2 Tbsp 7 Spice Powder
  • 1 Tbsp Salt
  • 1 Tsp Lemon Salt Powder
  • 1 Tbsp Pepper
  • 1 Head of Garlic
  • ¼ Cup Olive Oil
  • 1 Bunch of Rosemary

For Braising Liquid

  • 500g Carrots (roughly chopped into big pieces)
  • 3 Sticks of Celery (roughly chopped into big pieces)
  • 1 Large White Onion (roughly chopped into big pieces)
  • 1 Head of Garlic
  • 1 Tbsp Tomato Paste
  • 1 Litre of Water or Fresh Veal Stock

For Date Gravy

4 Tbsp Date Syrup

2 Tsp Dijon Mustard

2 Tsp Grainy Dijon Mustard

4 Tbsp Water and 2 tsp corn flour (mixed together)




For the Lamb Marinade 

  • 1. Add all the ingredients of the marinade in a blender and slowly incorporate together until fully mixed. Gradually build up speed of blend
  • 2. Coat the leg of lamb in marinade, add to a Ziploc and allow to marinade for at least 4 hours. Ideally you want to marinate overnight

For The Braising Process

  • 3. Add vegetable oil to an oven safe crock pot and allow to heat up. Once hot, take lamb out of bag and sear on all sides. You need to brown all sides where the meat is caramelized (be careful not to burn it)
  • 4. Once seared, removed lamb from the pot and add braising vegetables. Cook them until they start to brown. Add tomato paste and slowly cook it near the vegetables. Once the tomato paste turns orange, stir all the vegetables and tomato paste together
  • 5. Add water (or veal stock) less than halfway in the pot and scrap the bottom of the pan. Allow the water to come up to a boil, cover and place in oven for a minimum of 4 hours (until tender). Patience! Your lamb will tenderize!

For Date Gravy

  • 6. Remove pot from oven and take out lamb from pot. Strain the braising liquid into another saucepan
  • 7. Reduce the liquid over medium high heat. Add Date Syrup, Dijon Mustard, Grainy Mustard and thicken with corn flour and water mixture. Add salt and pepper to taste 8. Add Lamb to a platter on top of rice or vegetables and spoon on some Date Gravy.

Bon Appetit!


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