Merguez-spiced Slow Roast Shoulder of Lamb. 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. Roast shoulder of lamb with merguez spices Lamb shoulder is an underrated cut.
It's sweet, tender and very moist. Married with the strong flavours of lots of garlic, rosemary, thyme and loads of preserved lemon. Insert the garlic into the holes.
Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Merguez-spiced Slow Roast Shoulder of Lamb is something that I’ve loved my whole life.
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. Roast shoulder of lamb with merguez spices Lamb shoulder is an underrated cut.
To get started with this particular recipe, we have to 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.
The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:
- {Prepare of shoulder of lamb.
- {Take of cumin seeds.
- {Make ready of coriander seeds.
- {Take of fennel seeds.
- {Make ready of black peppercorns.
- {Prepare of cayenne or dried chilli.
- {Prepare of smoked paprika.
- {Take of garlic cloves, finely chopped.
- {Take of from 2 spikes of rosemary or 1 tsp dried rosemary.
- {Get of sea salt.
- {Take of olive oil.
- {Prepare of white or red vinegar.
To what internal temperature to roast lamb shoulder. The best way to roast your lamb to absolute perfection is to use a meat thermometer. With a meat thermometer you can check the internal temperature. No need to cut into the meat and risking the juices run out instead of redistributing.
Instructions 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….
Cover tightly with foil and cook, turning lamb over and rotating pan halfway through. Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid). Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. Sprinkle with sea salt and black pepper and rub into the lamb. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper.
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