Spiced Lamb Shoulder-serves approx 6-8 adults
This is a fabulously aromatic way to serve shoulder of lamb. It can be served 2 ways, both equally as delicious.
1. On a bed of hummus, and drizzled with tahini, pomegranate molasses, pomegranate seeds and parsley, surrounded by za'atar flatbreads.
2. On a bed of flavoured couscous/freekeh.
Ingredients:
1kg shoulder of lamb, bone in
2 tbsp coriander seeds
2 tbsp fennel seeds
1 tsp garlic paste/2 cloves garlic, minced
3 tbsp Olive Oil
Method:
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Dry roast the coriander and fennel seeds in a frying pan. Do this on a medium heat until you can smell the aroma. Remove from the heat immediately.
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Crush the spices in a mortar & pestle or spice grinder until they turn into a coarse powder.
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Turn out into a bowl and add the olive oil and garlic. Whisk till well combined.
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Put the lamb in a large roasting tray and make 3-4 small incisions with a knife.
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Pour the spice oil over the meat. Really massage this well into the meat with your hands.
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Cover and leave to chill in the fridge for a few hours/overnight if you have time. If you don't, then don't worry, the flavour will be milder as it will still marinate whilst the oven is heating up.
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Preheat oven to 130C. When the oven is ready, add a glass of water to the roasting dish and cover.
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Cook for 5-6 hours. If the meat can be easily removed from the bone, it is ready. If not, then leave in for another 30 mins or so.
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If you want it crispy, crank up the oven to 180C for 20-30mins and uncover the meat.
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Take out of the oven and shred with two forks.
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Serve as you wish.
