Recipe of Merguez-spiced Slow Roast Shoulder of Lamb

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lamb shoulder is an underrated cut. Put into a large roasting tin and place in. Skim off any fat from the juices and serve alongside the lamb.

Merguez-spiced Slow Roast Shoulder of Lamb is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Merguez-spiced Slow Roast Shoulder of Lamb is something which I’ve loved my whole life. They are nice and they look fantastic.

Simple Way to Prepare Merguez-spiced Slow Roast Shoulder of Lamb

To get started with this recipe, we must first prepare a few ingredients. You can have merguez-spiced slow roast shoulder of lamb using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:

1. Prepare 1 shoulder of lamb
2. Get 1 tsp cumin seeds
3. Make ready 2 tsp coriander seeds
4. Take 1 tsp fennel seeds
5. Get 1 tsp black peppercorns
6. Make ready pinch cayenne or dried chilli
7. Make ready 2 tsp smoked paprika
8. Prepare 2 garlic cloves, finely chopped
9. Make ready leaves from 2 spikes of rosemary or 1 tsp dried rosemary
10. Prepare 2 tsp sea salt
11. Prepare 2 tbsp olive oil
12. Prepare 1 tbsp white or red vinegar

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. This slow cooked lamb shoulder infused with rosemary and garlic is so tender you don't need a carving knife. Super easy, tastier & cheaper than lamb leg!

Instructions

Instructions to make Merguez-spiced Slow Roast Shoulder of Lamb:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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…

Slow Cooked Lamb Shoulder is the ultimate lamb roast. Slow-Roast Spiced Lamb Shoulder with Sumac Onions. Put the lamb shoulder in a small, deep roasting dish (it should fit snugly). Use a small sharp knife to poke slits all over both sides of the lamb, then smear all over with the spice paste. I love that you can plonk it in the oven early in the 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.

As simple as that Easiest Way to Prepare Merguez-spiced Slow Roast Shoulder of Lamb

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