Serves: 6
Preparation time: 5 minutes
Cooking time: 180 minutes
Another twist on the Sunday Roast dinner, based on a Jamie Oliver Moroccan recipe, The lamb becomes meltingly soft and will fall from the bone. Serve with lots of roast veg, couscous and salad.
- 1 x 2.5kg - Shoulder of Lamb
- 2 tbsp - Oil
- 1 tsp - Ground Cumin
- 1 tsp - Ground Coriander
- 1 tsp - Sea Salt
- 1 handful - Fresh Thyme, Chopped
- 1 Sprig - Fresh Rosemary, Chopped
- 1 pinch - Black Pepper
- 1 bulb - cloves of Garlic, crushed
- Preheat your oven to full whack.
- Mix together, Oil, Cumin, Coriander and rub over the lamb.
- Place the lamb shoulder in a large roasting tray, skin side up. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.
- Smash your garlic bulb open, separate the cloves and push them into the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. You'll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.
- Leave to rest for 10 to 15 minutes, covered loosely with the foil.
- Use forks to shred the lamb, and serve.
Sunday the 16th of October, 2011 12:06 PM
