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.
If you've never tasted lamb shoulder before you are in for one heck of a treat. It's sweet, tender and very moist. Married with the strong flavours of lots of garlic, rosemary, thyme and loads of preserved lemon.
Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Merguez-spiced Slow Roast Shoulder of Lamb is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have merguez-spiced slow roast shoulder of lamb using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:
- {Take 1 of shoulder of lamb.
- {Get 1 tsp of cumin seeds.
- {Make ready 2 tsp of coriander seeds.
- {Get 1 tsp of fennel seeds.
- {Prepare 1 tsp of black peppercorns.
- {Get pinch of cayenne or dried chilli.
- {Get 2 tsp of smoked paprika.
- {Prepare 2 of garlic cloves, finely chopped.
- {Prepare leaves of from 2 spikes of rosemary or 1 tsp dried rosemary.
- {Take 2 tsp of sea salt.
- {Prepare 2 tbsp of olive oil.
- {Make ready 1 tbsp of white or red vinegar.
Cover tightly with foil and cook, turning lamb over and rotating pan halfway through. 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.
Steps 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….
No need to cut into the meat and risking the juices run out instead of redistributing. 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. Cover with sprigs of rosemary, salt and a little olive oil.
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