food for thought

by michelle

slow-roasted lamb shoulder

leave a comment »

Iranian in style, this fragrant slow-roasted lamb shoulder is easy to prepare and absolutely delicious. Serve it with rice and a fresh salad.

Preheat your oven to 160ºC (320ºF). Cut 3 onions into wedges and scatter them into a large roasting pan. Drizzle with olive oil and season to taste. Place the lamb shoulder on the onions. Coarsely crush 2 teaspoons each of toasted cumin and coriander seeds with a mortar and pestle. Transfer to a bowl and add 4 cloves of crushed garlic, 2 tablespoons of ground sumac, 1 teaspoon of ground cayenne pepper, ½ a teaspoon each of ground cinnamon, cardamom and allspice, the grated rind of 1 orange and 1 lemon, 2 tablespoons of olive oil and ½ a cup each of finely chopped fresh mint and coriander (cilantro). Combine well and season to taste with salt and freshly ground black pepper. Place this mixture on top of the (seasoned) lamb and pat into place to form a crust. Combine the juice of 1 lemon and 1 orange with 300ml (10 fl oz) of chicken stock. Pour this around the lamb shoulder and add 3 dried limes (available from Middle Eastern grocery stores). Cover the lamb shoulder and roast in the oven for 5-6 hours until very tender and falling from the bone.

*from a recipe by Emma Knowles and Alice Storey in Gourmet Traveller

Advertisements

Written by michelle picker

November 8, 2017 at 12:16 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: