Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Lamb shoulder is an underrated cut. Put into a large roasting tin and place in. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Merguez-spiced Slow Roast Shoulder of Lamb is something which I have loved my whole 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 shoulder of lamb
- Take 1 tsp cumin seeds
- Prepare 2 tsp coriander seeds
- Make ready 1 tsp fennel seeds
- Prepare 1 tsp black peppercorns
- Take pinch cayenne or dried chilli
- Make ready 2 tsp smoked paprika
- Take 2 garlic cloves, finely chopped
- Take leaves from 2 spikes of rosemary or 1 tsp dried rosemary
- Take 2 tsp sea salt
- Get 2 tbsp olive oil
- Make ready 1 tbsp white or red vinegar
Meltingly tender lamb is infused with aromatic spices that cut through the rich meat. With plenty of extra pan juices to spoon over everything Lightly score the skin side of the lamb with a sharp knife. Place skin side down in a lightly oiled, deep roasting dish and season generously with salt and pepper. Lamb shoulder is best cooked slow and low until the meat is falling from the bone.
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…
Leg is a leaner joint, best served pink, as are racks and fillets, which are ideal for feeding smaller parties. To make merguez, lamb shoulder is ground, spiced, mixed with a little fat, and stuffed into sheep casings. Lamb merguez is commonly available as a fresh sausage, though there are sun-dried versions in. Slow Roast Shoulder of Lamb recipe video: If you'd like to see some more recipes from my fellow foodies who also came on the trip, check these out below This incredible slow-roasted shoulder of lamb is cooked with the veggies - all in the same pan! Served with an easy cider gravy this succulent.
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