Hugh Fearnley's Very slow roasted shoulder of lamb with merguez spices ⭐️⭐️⭐️⭐️⭐️
#Roast #Main #Lamb
Serves: 10-12 Prep Time: 15 mins Cooking Time: 6.5 h Source: https://www.them-apples.co.uk/2009/11/very-slow-roasted-shoulder-of-lamb-with/
Ingredients:
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1 tsp black peppercorns
1/2 stick of cinnamon
Generous pinch of Cayenne Pepper
2 tsps Smoked Paprika
2 tsp Salt
2 Cloves of Garlic, finely chopped
Large Sprig of Rosemary, finely chopped.
Olive Oil
Lamb Shoulder
Method:
Toast the whole spices in a dry frying pan until they start to take on some colour and smell exotic. Grind the spices to a rough powder in a pestle and mortar or old coffee grinder.
Add the rest of the spices, seasonings and herb. Mix well. Add enough Olive Oil to the mix to create a sticky but loose paste.
Prepare the lamb. Score the skin in a diamond pattern, cutting no more than a couple of millimetres into the flesh, with a sharp knife. Rub half of the spice paste into the meat, massaging well.
Roast the joint for half an hour at 220C, then use a spoon to spread the rest of the spice mix over the top of the meat. Add a glass of water to the roasting tray to get the juices going, and cover the tray with foil.
Turn the heat right down to 120C and leave to cook for at least six whole hours.
After this time, the meat should be falling off the bone, so just tear it into chunks. Lamb shoulder is a joint that can’t really be carved with any elegance, so just hack away.
The lamb will be tender and delicious, warm and quite irresistible.
The pan juices are spicey and hot, and should be served poured over the meat. Eat with something green – cabbage, broccoli, that sort of thing, and some roasted squash or potatoes. This lamb is also superb stuffed into a pitabread with some salad.