Super Slow Roasted Spiced Shoulder of Lamb

Super Slow Roasted Spiced Shoulder of Lamb


2 people made this

This roast lamb recipe takes a long time - but it's not that much work because most of the time it's just roasting.

spookylean Washington, United States

Serves: 6 

  • 1 (2 1/2 kg) lamb shoulder, bone in
  • olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons salt
  • 1/2 cup yoghurt cheese
  • 1/2 bunch torn mint leaves
  • seeds of 1 pomegranate
  • 4 purple shallots, peeled and sliced
  • 1 tablespoon harissa mixed with 3 tablespoons oil
  • 1 lemon, cut in quarters
  • salt, extra

Preparation:15min  ›  Cook:7hours  ›  Extra time:8hours marinating  ›  Ready in:15hours15min 

  1. Place the lamb in a roasting tray, drizzle with olive oil and rub the spices and salt into the meat. Cover with cling wrap and marinate in the fridge overnight.
  2. Next day, preheat the oven to 140 degrees C.
  3. Remove the cling wrap and add 1 cup water to the roasting tray, then cover with foil to seal. Roast in the oven 2 hours, then turn the temperature to 110 degrees C. Cook a further 5 hours, removing the foil for the last hour to crisp the skin. During cooking, check every now and then to make sure the pan is not completely dry - add a little water if necessary.
  4. When the lamb is cooked, roughly shred the meat and spread on a platter. Place dollops of yoghurt around it and sprinkle with torn mint, shallot slices and pomegranate seeds.
  5. Serve with the harissa, lemon quarters and extra salt, if needed.

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