Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, merguez-spiced slow roast shoulder of lamb. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Merguez-spiced Slow Roast Shoulder of Lamb is something which I’ve loved my whole life.
Place the lamb in a roasting tin and score slits all over the top with a sharp knife. Scrape the spice mix on top of the lamb and use your hands to rub it in all over, bottom and top, and pushing it into the slits. Roast shoulder of lamb with merguez spices Lamb shoulder is an underrated cut. Rub the remaining spice paste over the meat using the back of a spoon.
To get started with this recipe, we must prepare a few ingredients. You can cook merguez-spiced slow roast shoulder of lamb using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:
- Take 1 shoulder of lamb
- Prepare 1 tsp cumin seeds
- Get 2 tsp coriander seeds
- Prepare 1 tsp fennel seeds
- Take 1 tsp black peppercorns
- Make ready pinch cayenne or dried chilli
- Get 2 tsp smoked paprika
- Prepare 2 garlic cloves, finely chopped
- Prepare leaves from 2 spikes of rosemary or 1 tsp dried rosemary
- Make ready 2 tsp sea salt
- Take 2 tbsp olive oil
- Prepare 1 tbsp white or red vinegar
Married with the strong flavours of lots of garlic, rosemary, thyme and loads of preserved lemon. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through,. Lamb's shoulder makes a perfect slow roasting joint, due to the generous amount of fat not only on top, but also marbled throughout the joint. Consequently, it is best to cook a shoulder joint slowly and at a low temperature to allow the fat to melt throughout the joint, leaving behind tender meat ready to be pulled.
Steps to make Merguez-spiced Slow Roast Shoulder of Lamb:
- Place the cumin, coriander and fennel seeds and black peppercorns in a pestle and mortar and crush. Add the cayenne or chilli, smoked paprika, chopped garlic, rosemary, salt and olive oil and mix together to make a rub. Preheat the oven to 220C/Gas 7.
- Place the lamb in a roasting tin and score slits all over the top with a sharp knife. Scrape the spice mix on top of the lamb and use your hands to rub it in all over, bottom and top, and pushing it into the slits.
- Place the lamb in the hot oven and roast for about 25 minutes until smoking and slightly scorched on top. Remove from the oven. Reduce the temperature to 120C/Gas 1/2. Add the vinegar and a couple of glasses of water to the roasting tin (don't pour it over the meat). Cover with foil and return to the oven.
- Cook the lamb slowly for 5-6 hours then remove from the oven and leave to rest for 20 minutes. Transfer the gravy to a pan and reduce or thicken if you wish. Shred the lamb, serve piled on top of cumin-spiked rice and with some hot juices drizzled over.
- Leftovers can be frozen in the rest of the gravy or used the next day in wraps with sliced red pepper and sweet chilli sauce, or in a pilaf, or all three! There's even enough meat for the dog…
Lamb's shoulder makes a perfect slow roasting joint, due to the generous amount of fat not only on top, but also marbled throughout the joint. Consequently, it is best to cook a shoulder joint slowly and at a low temperature to allow the fat to melt throughout the joint, leaving behind tender meat ready to be pulled. Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Cover with sprigs of rosemary, salt and a little olive oil. Cover the whole roasting pan tightly with two or three layers of aluminium foil.
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