Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Merguez-spiced Slow Roast Shoulder of Lamb 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.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Merguez-spiced Slow Roast Shoulder of Lamb is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook 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
- Take 2 tsp coriander seeds
- Get 1 tsp fennel seeds
- Take 1 tsp black peppercorns
- Prepare pinch cayenne or dried chilli
- Make ready 2 tsp smoked paprika
- Make ready 2 garlic cloves, finely chopped
- Take leaves from 2 spikes of rosemary or 1 tsp dried rosemary
- Get 2 tsp sea salt
- Prepare 2 tbsp olive oil
- Take 1 tbsp white or red vinegar
The best - and easiest - slow-cooked Easter lamb recipe. Warning: this is the best slow-cooked lamb you will ever have. Easter is a bit strange this year.. Firstly, they provide a platform for the lamb joint, allowing the heat to circulate all around it, facilitating even cooking.
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…
If the joint sits directly on the base of the pan, the meat in direct contact is liable to dry out. Alex Mackay's spiced roast 'n' braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main. In his own words: " My roast 'n' braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb's flavour. Lamb shoulder is a tough piece of meat due to the use the muscle gets.
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