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 Lamb with Lemon

This recipe uses our *Spice*On Mediterranean/Ottoman for Lamb, Beef, Chicken -


  • 500g Diced leg lamb or lamb shoulder

  • 1 x Medium brown onion

  • 4 x Tablespoons virgin olive oil

  • 1 x 400g tin Italian diced tomatoes

  • ½ Cup chicken stock.

  • 3 x Tablespoons tomato puree

  • Plain flour

  • 4 x Heaped Teaspoons SpiceOn, Mediterranean Spice Blend

  • 2 x Zucchini, chopped.

  • 2 x Celery stalks, chopped

  • 3 x Small Blue Skin or similar potatoes, cut in half.

Important: Sea salt and black peppercorns are included in the Spiceon Spice Blend

Comments: Should you wish to add the Spices from the Mediterranean Seasoning they are as follows:Oregano, Marjoram, Thyme,Cumin, Rosemary, Sweet Paprika, Onion, Garlic, Cinnamon.

Alternative : If you are using this special blend as a Rub with chicken or lamb , remember to coat the meat lightly with oil before covering liberally with the Italian Blend then refrigerate for at least 1 hour before Pan Frying, BBQ or Grilling


In a heavy pan heat the olive oil, dust the lamb pieces with the flour and lightly brown. Remove the lamb, add a little more Olive Oil then add the finely diced onion and cook down until soft.

Add the SpiceOn Mediterranean Spice Blend and mix with the chicken stock and tomato puree to give a rich paste.

Then add the tinned tomatoes, zucchini, celery, potatoes and return the lamb. Stir to thoroughly mix with the lamb then transfer to a baking dish and bake at 160c for 1 hour, until the lamb is soft.