Merguez-spiced Slow Roast Shoulder of Lamb
Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare 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 unique. This will be really delicious.
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Many things affect the quality of taste from Merguez-spiced Slow Roast Shoulder of Lamb, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Merguez-spiced Slow Roast Shoulder of Lamb delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Merguez-spiced Slow Roast Shoulder of Lamb is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Merguez-spiced Slow Roast Shoulder of Lamb estimated approx 6 mins.
To begin with this particular recipe, we must first prepare a few components. You can cook Merguez-spiced Slow Roast Shoulder of Lamb using 13 ingredients and 5 steps. Here is how you can achieve it.
Shoulder of lamb is much more economical than leg of lamb but it does need to be cooked slowly. This is a deliciously flavoured dish from Hugh Fearnley-Whittingstall, which is inspired by the North African spices used to make merguez sausages. I served it with cumin-spiked rice but you could also accompany it with mashed potatoes and greens as a Sunday roast as it makes lots of beautiful gravy.
Ingredients and spices that need to be Make ready to make Merguez-spiced Slow Roast Shoulder of Lamb:
- 1 shoulder of lamb
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- pinch cayenne or dried chilli
- 2 tsp smoked paprika
- 2 garlic cloves, finely chopped
- leaves from 2 spikes of rosemary or 1 tsp dried rosemary
- 2 tsp sea salt
- 2 tbsp olive oil
- 1 tbsp white or red vinegar
Instructions to make 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...
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