Roast Lamb with Mint, Arame, and Kumquat Jam

Posted by – October 17, 2016
Categories: Food & Nutrition

The New Seaweed Cookbook, Second EditionNow that fall is officially in full swing, lower temperatures mean cozier dinners. If you’re looking for an indulgent seasonal feast, relax fireside with a glass of pinot noir and try out Crystal June Maderia’s roast lamb from The New Seaweed Cookbook.

Roast Lamb with Mint, Arame, and Kumquat Jam

Ingredients: Lamb and marinade
  • ⅛ cup Spice of Amazigh
  • 2 Medjool dates, seeds removed
  • 2 cloves garlic
  • ¼ cup arame
  • ¼ cup mint leaves, shredded
  • About 4 pounds boneless leg of lamb, or thick-cut chop
Ingredients: Jam
  • 2 cups kumquats, sliced, seeds removed
  • 1 cup apple cider or pear juice
  • ½ cup brown rice syrup
  • Pinch of fine salt
To Make

To prepare the marinade, blend the Spice of Amazigh, dates, garlic, arame, and half the mint leaves in a blender or food processor. Cover the lamb with the mixture, place in a covered container, and refrigerate for at least four hours (and up to two days). Allow the lamb to rest at room temperature prior to cooking.

To make the kumquat jam, simmer the kumquats with the apple cider, brown rice syrup, and salt on medium heat until liquid is reduced to a thick syrup and kumquat rinds are soft. Blend slightly with an immersion blender or in a food processor. The texture should resemble orange marmalade. Store in the refrigerator until ready to use.

To cook the lamb, prepare the grill or fire, and have reserved mint handy. Wipe excess marinade off the lamb, and season with salt. Grill on a medium-to-high fire for about 45 minutes, turning every 10 minutes. If cooking chops, grill each side for 8 minutes, until medium rare. Sprinkle with the reserved mint before serving. Serve with the kumquat jam.

Tags: Recipe Crystal June Maderia

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.