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Slow-cooked shoulder of lamb
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1 lamb shoulder joint (about 1.5kg)
1 tbsp cumin seeds
1 tbsp fennel seeds
½ tbsp fenugreek seeds
1 tbsp coriander seeds
150g unsalted butter, at room temperature
2 garlic cloves, crushed
2 large carrots, roughly chopped
1 large onion, roughly chopped
3 celery stalks, roughly chopped
220ml dry white wine
2 tbsp sherry vinegar
1 dried red chilli, crumbled
4 fresh bay leaves
1. Preheat the oven to 160˚C, gas mark 3. Using a small, sharp knife trim most of the surface fat from the lamb. Put the spices in a dry pan over a medium heat and cook until they just begin to pop and become fragrant (be careful not to burn them as they will impart a bitter flavour); grind in a pestle and mortar until fairly fine. Put the butter in a bowl and add the ground spices, a good pinch of sea salt and the garlic. Mix well to combine. Spread the butter mixture over the surface of the lamb.
2. Put the vegetables in a roasting tin and sit the lamb on top. Pour over the wine and vinegar, add the chilli and bay leaves and cover with foil, sealing tightly around the edges. Put on the middle shelf of the oven and roast for 3 hours 30 minutes. Take the lamb out of the oven, remove the foil and return to the oven for another 30 minutes, by which time the meat should be beautifully tender and golden brown.
3. Lift the lamb onto a plate and rest for 20 minutes. Using a slotted spoon, lift the vegetables out to serve alongside the meat, discarding the bay leaves. Shred the lamb and serve with vegetables.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2841kJ
This recipe was first published in Thu Mar 28 16:32:28 GMT 2019.