Roast Lamb Shoulder
Prepare the spice blend:
3 T smoked paprika
4 T coriander seeds, crushed
2 T cumin seeds, crushed
8 garlic cloves, roughly chopped
(Optional: 2T onion powder)
Salt + Black pepper
Lay out a large double layer of foil and place on top:
1 whole bone-in lamb shoulder (~3 kg)
Score the fat side of the lamb with a very sharp knife. Ensure your cuts do not reach into the meat.
Pour over the meat:
50mL olive oil
Rub the prepared seasoning over the lamb and massage into the meat, then drizzle with:
50mL red wine vinegar
Wrap the foil over the lamb shoulder to completely cover it. Refrigerate the lamb shoulder for 5-24 hours.
Preheat your oven to 250F. Place the lamb, wrapped in foil, on a roasting pan and insert into the oven. After 3 hours, remove the foil and baste the meat with juices. Cook another 1-2 hours to brown/caramelize the lamb exterior. The lamb is done when you can easily pull the flesh away from the bone. If the meat is still firm, continue to check on it in 30 minute increments. When the lamb is done, remove from the oven and let rest for at least 30 minutes.
While the lamb is resting, whisk together the dressing ingredients:
20mL white wine vinegar
1/2 bunch fresh coriander, chopped
S+P, to taste
To serve, remove the bone and serve the shoulder whole at the table, with the dressing. Alternatively, you can carve the shoulder and serve on a platter.
North African Moorish-style spices are used for this lamb. This recipe benefits from an overnight marinade.
You can make this lamb in the oven or on a barbecue.
Uses for Remaining Meat:
Lamb Pasanda Curry with Dal
Pulled Lamb Shoulder w/ pickled fennel and cabbage