Easy Carve Middle Eastern Lamb Shoulder
Lamb shoulder is so delicious. It is full-flavoured and cooks beautifully juicy and tender. It cooks more evenly and faster when it is boned, rolled, and tied, something we do in-house here for you gladly. We will even give it a rub with our special Middle Eastern Spice mix. Order online or come in-store and ask for one. We love the recipe so much we are going to share it with you.
Photography by Richard Cornish. All rights reserved.
Preparation time: 15 minutes. Cooking time: 3 hours.
1.8kg boned and rolled lamb shoulder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon curry powder
1 heaped teaspoon smoked paprika
½ teaspoon whole black pepper
1 teaspoon salt
Olive oil
Preheat the oven to 200°C
Remove the lamb from wrapping and pat dry with a paper towel.
Add the other ingredients except the olive oil to a coffee grinder and grind for a few seconds to break up the seeds. Or place in a mortar and crush to a coarse powder with a pestle.
Massage a little olive oil into the lamb and rub all the spice mix over the lamb.
Place the lamb in a roasting dish and place it in the centre of the oven. After 20 minutes, reduce the heat to 160°C and cook for a further 2 ½ hours. Remove from the oven, cover with baking paper and a cloth, and allow to rest for 10 minutes or more.
Carve and serve with buttery parsnip puree and gravy made with the pan juices. Garnish with a few pomegranate seeds.
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Easy Carve Middle Eastern Lamb Shoulder
Ingredients
- 1.8kg boned and rolled lamb shoulder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon curry powder
- 1 heaped teaspoon smoked paprika
- ½ teaspoon whole black pepper
- 1 teaspoon salt
- Olive oil
Method
- Preheat the oven to 200°C
- Remove the lamb from wrapping and pat dry with a paper towel.
- Add the other ingredients except the olive oil to a coffee grinder and grind for a few seconds to break up the seeds. Or place in a mortar and crush to a coarse powder with a pestle.
- Massage a little olive oil into the lamb and rub all the spice mix over the lamb.
- Place the lamb in a roasting dish and place it in the centre of the oven. After 20 minutes, reduce the heat to 160°C and cook for a further 2 ½ hours. Remove from the oven, cover with baking paper and a cloth, and allow to rest for 10 minutes or more.
- Carve and serve with buttery parsnip puree and gravy made with the pan juices. Garnish with a few pomegranate seeds.
