Lamb in Curry Sauce

What is Sumac?

Sumac is a tangy, lemony spice consisting of dried and ground berries of the sumac plant. It has a vibrant red or deep purple color. You find it in Middle Eastern, Mediterranean, and North African cuisines. Sumac has been used for thousands of years, dating back to ancient civilizations in the Middle East and the Mediterranean.

In Middle Eastern cuisine, it’s a staple in spice blends like za’atar. So lovely over meats, salads, and rice.
In Mediterranean cooking, sumac adds a bright acidity to dishes, much like lemon juice.

Sumac is a fantastic, natural way to add zesty brightness to dishes without liquid acidity—perfect for seasoning meats, hummus, or even popcorn. I love how the flavor of ground sumac pops the lemon flavor of these roasted potatoes. It adds extra spice love to this Lamb in Curry Sauce dish. But if you don’t have it in your pantry (you should),  leave it out. Or add a little garlic powder for extra oomph.

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Easter Lamb in Curry Sauce with Lemon Roasted Potatoes

Prep Time: 20 minutes Cook Time: 75 minutes Yield: Serves 4

Course Dinner

Cuisine American, German

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

For the Potatoes:

• 2 lbs small yellow potatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon zest
• 1 teaspoon ground sumac
• kosher salt and freshly ground black pepper to taste

For the lamb with curry sauce:

• 2+ 1/2 lbs boneless lamb shank
• kosher salt and freshly ground black pepper to taste
• 4 garlic cloves
• 3 tablespoons olive oil
• 2 cups of lamb stock you can substitute vegetable broth
• 1 yellow onion
• 1 tablespoon freshly grated ginger
• 2 tablespoons canola oil
• 3 tablespoons curry powder divided
• 3.5 oz dry white wine
• 1+1/2 cups vegetable broth
• 2 tablespoons cornstarch
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey

Instructions

1. Wash the potatoes and pat dry.
2. Cut each into large pieces and place in a bowl. Add the olive oil and toss until the potatoes are completely coated. Toss with the lemon zest and ground sumac and season with kosher salt and freshly ground black pepper.
3. Preheat the oven to 350 degrees F.
4. Add 3 tablespoon olive oil to a baking pan and place in the oven.
5. Line a baking sheet with aluminum foil and spread the seasoned potatoes out on the baking sheet.
6. Season the lamb shank with kosher salt and freshly ground black pepper.
7. Peel the garlic cloves and mince. Rub the lamb with the minced garlic.
8. Add the seasoned lamb to the baking pan in the oven and brown it for 15 minutes.
9. Add the lamb stock (or vegetable broth) to the pan and bake the lamb for one hour. Baste the meat every 15 minutes or so.
10. After a 1/2 hour add the potatoes to the oven to roast. Peel the onion and cut into small pieces.
11. Heat the canola oil in a medium-sized skillet over medium-high heat. Add the onion pieces and the freshly grated ginger. Cook, stirring occasionally until the onions become transparent.
12. Sprinkle the curry powder over the onions and ginger. Stir to combine and let the mixture sweat.
13. Deglaze the pan with the white wine and let cook for another few minutes.
14. Whisk in the cornstarch, 3 tablespoons freshly squeezed lemon juice and the vegetable broth. Let cook until the sauce thickens a bit.
15. Season with kosher salt and freshly ground black pepper. Add more curry powder to your taste, if desired.
16. In a separate small bowl, whisk together the honey, 1 tablespoon curry and 3 tablespoons of the sauce from the roasting pan with the lamb. Season with kosher salt and freshly ground black pepper.
17. 10 minutes before the lamb is finished in the oven (at the 50-minute mark), use a pastry brush to cover the lamb with the mixture and return to the oven for the final 10 minutes.
18. Remove the lamb from the oven and let the meat rest for 10 minutes. Turn the oven off, but leave the potatoes in to keep warm while the meat is resting.
19. Remove the potatoes from the oven and transfer to a serving dish.
20. Slice the lamb and place on a serving platter.
21. Pour the sauce over the top and serve the rest on the side on a pitcher. Alternatively, you can serve the sauce on the side.

So, do you like this Lamb in Curry Sauce with Lemon Roasted Potatoes? Also, check out some of these other delicious recipes:

LEMON MINT LAMB FRITTERS

PURPLE POTATO LATKES WITH GARLIC SUMAC SOUR CREAM