Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef

 

Mediterranean Flavours Spice Blend

Please note we have a minimum order of $9.00 + shipping. Thank you.

Combining all the legendary and rich flavours and wonderful dishes from Greece to Turkey and capturing the true village ambience from the Mediterranean. Happily goes well with poultry or lamb.

See recipe suggestion or use with your own favourite recipe.

Time saving for Home Chef's, 30 minutes.

Chilli is not included in this Spice Blend

Ingredients : Sweet paprika, Turmeric, Oregano, Marjoram, Thyme, Cinnamon, Rosemary, Cumin, Onion flakes, Garlic granules, Nutmeg, Bay leaf, Sea salt, Black pepper. Bonus 10g included

Sign Up!

Cue the Flavours ! Sign Up to receive your $10 credit on your first order plus regular Gourmet News and monthly time saving recipe, emailed directly to you. And free !

Sign Up for Gourmet News

Mediterranean Spiced Lamb Recipe

Ingredients

  • 1 x kilo boned lamb shoulder, cut into four portions

  • 4 x Blue skin potatoes or similar waxy potatoes, peeled

  • 1 x Brown onion, loosely chopped

  • Olive oil

  • 6 x Full teaspoons of the Spice Roads Mediterranean Spice Blend

  • 50m/l x Lemon juice

  • 3 x Tablespoons tomato puree

  • 1 x red capsicum, seeded and diced

  • 2 x Medium carrots, peeled and left whole

Important: Sea salt and Vietnamese Black Pepper has already been added to this Blend

Comments: This recipe is found away from the tourist areas of the Mediterranean with many variations, often using beer rather than the water ! Simple and wonderful, lamb should fall apart loaded with great flavours.

Preparation

Place the lamb, potatoes, carrots, tomato puree, onion and capsicum in an oven proof casserole dish and lightly coat with the olive oil.

Add 200 m/l water, lemon juice and Mediterranean Spice Blend, place so everything is compact and add a little more oil to cover.

Be sure to use foil under the casserole lid and bake for 3 - 3.5 hours, 160 degrees, depending on your oven

After 1.5 hours check and add a further 100 m/l water so the lamb does not dry out.