Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, merguez-spiced slow roast shoulder of lamb. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through,.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Merguez-spiced Slow Roast Shoulder of Lamb is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook merguez-spiced slow roast shoulder of lamb using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:
- Make ready 1 shoulder of lamb
- Get 1 tsp cumin seeds
- Take 2 tsp coriander seeds
- Make ready 1 tsp fennel seeds
- Get 1 tsp black peppercorns
- Take pinch cayenne or dried chilli
- Get 2 tsp smoked paprika
- Get 2 garlic cloves, finely chopped
- Take leaves from 2 spikes of rosemary or 1 tsp dried rosemary
- Prepare 2 tsp sea salt
- Make ready 2 tbsp olive oil
- Make ready 1 tbsp white or red vinegar
Sprinkle with sea salt and black pepper and rub into the lamb. Scatter the rest of the rosemary and garlic cloves on top of the lamb. Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. Cover the whole roasting pan tightly with two or three layers of aluminium foil.
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…
Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. Cover the whole roasting pan tightly with two or three layers of aluminium foil. Make sure the seal is very tight, like a tin lid. While the lamb is cooking in this short blast of heat, make the sauce. Place the onion, halved garlic bulb and rosemary in the base of a roasting pan.
So that is going to wrap it up with this exceptional food merguez-spiced slow roast shoulder of lamb recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
