Spiced slow roasted lamb shoulder Recipe
May 23, 2021
Everythingzconnected
Ingredients
- 2kg lamb shoulder
- 125ml white wine
- 1½ tbsp clear honey
For the spice paste
- 3 tbsp harissa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 garlic cloves, crushed
- 1 lemon, zested, ½ juiced
- 5g fresh mint leaves, chopped
- 10g fresh coriander, chopped
- 2 tbsp olive oil
Method
- Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hrs, or overnight. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
- Preheat the oven to gas 7, 220°C, fan 200°C. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey; cook for 30 mins.
- Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded from the bone, with the warm juices spooned over.
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