10/12/2021
North African Lamb Shoulder
A slow 6 hour cook makes this spiced lamb fall off the bone...
Serves:
6
Prep Time: 20 minutes
Cooking Time: 6 hours
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, peeled
- 1/4 cup chopped parsley leaves
- grated rind and juice of 1 lemon
- 100g salted butter, softened
- 1 large lamb shoulder
- 2 red onions, sliced
- 2 tablespoons honey
Method
Pound cumin, coriander, paprika and cinnamon in a mortar and pestle until ground. Add garlic, parsley and lemon rind and pound to a paste. Mix in the butter and spread over the lamb, season with pepper. Arrange onions on the base of a heavy-based roasting pan, top with lamb, drizzle with lemon juice and roast at 140°C for 6 hours. Remove lamb and wrap in foil to keep warm. Transfer roasting pan to stovetop, add honey and simmer pan juices until slightly thickened and season to taste. Serve lamb with a little sauce poured over and the rest on the side.
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