Persian Roast Lamb

Persian cuisine has a very long history and, within that history, there has has been a long tradition of roasting lamb. That tradition has been dated as far back as the Achaemenian dynasty, which rule from approximately 770 B.C.E. to 330 B.C.E. At its height, around 550 B.C.E. to 330 B.C.E., the Achaemenid Empire stretched from southeastern Europe and northeastern Africa all the way to the edges of the Indian subcontinent. This empire encompassed many different groups -- Greeks, Egyptians, Babylonians, Lydians, and others -- who were able to retain their identities and their cultures.

One of the many legacies of the Achaemenid rulers revolves around food. Rather than requiring conquered peoples to assimilate into the empire, the Achaemenid rulers incorporated aspects of their cultures into the empire, especially when it came to food. The empire adopted the Greek methods of producing olive oil, the Egyptian practices of cultivating grain, and the Mesopotamian baking recipes. 

It was during the Achaemenid dynasty that some of the earliest accounts of roasted lamb could be found. The Achaemenid kings were known for their grand feasts and elaborate dining traditions. Claudius Aelianus wrote in his Varia Historia that one would eat with a knife in the right hand and a piecce of bread in the left hand. The food was cut with the knife and then placed on the bread. As for the food itself, another writer -- the Macedonian writer Polyaenus -- wrote in the second century B.C.E. that the ingredients of a dinner featured "sweet grape jelly, candied turnips and radishes prepared with salt, candied capers with salt, from which delicious stuffings weremade, terebinth (from pistachio nuts) oil, Ethiopian cumin and Median saffron." Other fruits and nuts would have graced the tables as well, including dates, pomegranates, figs, apples, raisins and almonds. The main course of the royal feasts featured among other things, roasted lamb and saffron-infused rice. 

By contrast, the masses across the empire generally ate grilled meats, flatbreads and porridge. 

The traditions and cuisine of the Achaemenid empire constitute a noteworthy part of the history of Persian cuisine. The dishes of that time focused on a balance between sweet, sour and savory, which  was achieved through the use of spice mixes, fruit-based sauces and other methods. That balance continues to this day in Persian dishes. 

Drawing from this culinary history, I wanted to prepare a Persian-style roasted lamb. I found a recipe online that tracks the balance of sweet, sour and savory which defined the Achaemenid cuisine. That balance could be found in the marinade, whose ingredients include pomegranate molasses, honey, lemon juice, cumin, saffron, and turmeric. I opted for an overnight marinade given I was woking with a six pound boneless leg of lamb. I have to say that the lamb cooked faster than the times indicated in the recipe, which I think would probably be more accurate for a bone-in leg of lamb. 

In the end, I had my own little Persian feast when the lamb was finished. The table not only featured the sliced leg of lamb, but also jeweled rice and a Shirazi salad. Both of these dishes made excellent sides, adding a lot of colors and flavors to complement the meat. 

PERSIAN ROAST LAMB

Recipe from Lin's Food

Serves 8

Ingredients:

• 1 leg or shoulder of lamb, about 3.5 to 4.5 pounds
• 1 large onion, sliced in rings
• 1 cup chicken stock, vegetable stock or water
• 5 cloves of garlic, finely minced or crushed
• 4 tablespoons pomegranate molasses
• 2 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1 lemon, juiced
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground black pepper
• 2 strops of fresh rosemary leaves, pounded or finely chopped
• 1 pinch saffron
• 2 tablespoons hot water 
• Pomegranate seeds, for garnish

Directions:

1. Prepare the saffron. Tip the saffron in a mortar with a small pinch of salt. Crush the saffron with the peste, goung round and round. Add the hot water and leave it to soak while you get everything else ready. 

2. Prepare the marinade. Combine the garlic, pomegranate molasses, honey, olive oil, lemon juice, liquid saffron, ground cumin cumin, turmeric, black pepper and rosemary. Mix well. Set aside.

3. Prepare the lamb. With a small knife, make a half dozen small slashes straight down into the lamb, especially around the thicker parts. Rub the marinade all over the lamb, pushing down into the cuts and into the meat folds. Cover the lamb and allow to marinate for at least 2 hours or overnight.

4. Roast the lamb.  Heat the oven to 350 degrees Fahrenheit. Line the roasting pan or baking dish with the sliced onions. Sit the lamb on the onions. Pour the stock or water in, making sure to pour it on the onions and not the lamb. Cover with foil and roast for 1 hour by which time the lamb should be almost done. Take the cover off and roast for another 30 minutes, so that the meat will be pink. 

5. Finish the dish. When the lamb is done, there will be a little sauce or gravy that can be served separately. You can choose to get separate the excess fat, but that is not required. Slice the roast and serve on a platter with the onions.

PEACE.