How to Cook Delicious Merguez-spiced Slow Roast Shoulder of Lamb

Merguez-spiced Slow Roast Shoulder of Lamb. This slow roasted lamb shoulder recipe again uses part of our half lamb we received from Lau Family Farms. Rub the remaining spice paste over the meat. Grilled Lamb Kebabs with Smoky Tomato Sauce.

Anyone who's ever slow-roasted a shoulder of anything knows that's a preposterous suggestion. Slow Cooked Lamb Shoulder is the ultimate lamb roast. Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed Slow Roasted Greek Shoulder of Lamb. You can cook Merguez-spiced Slow Roast Shoulder of Lamb using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Merguez-spiced Slow Roast Shoulder of Lamb

1. It's 1 of shoulder of lamb.
2. You need 1 tsp of cumin seeds.
3. Prepare 2 tsp of coriander seeds.
4. Prepare 1 tsp of fennel seeds.
5. Prepare 1 tsp of black peppercorns.
6. Prepare pinch of cayenne or dried chilli.
7. You need 2 tsp of smoked paprika.
8. You need 2 of garlic cloves, finely chopped.
9. Prepare leaves of from 2 spikes of rosemary or 1 tsp dried rosemary.
10. Prepare 2 tsp of sea salt.
11. You need 2 tbsp of olive oil.
12. It's 1 tbsp of white or red vinegar.

Mary Berry's slow roasted lamb shoulder is perfect for an Easter or spring roast dinner. The lamb is melt-in-the-mouth tender and served with a rich gravy. This is all about slow cooking the lamb - if yours needs a little longer then leave it in the oven. You can't beat slow-cooked roast lamb for Sunday lunch.

Merguez-spiced Slow Roast Shoulder of Lamb step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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....

Delicious with redcurrant jelly, fresh veg and polenta or couscous. Remove lamb joints from the oven and carefully place the rosemary, thyme, garlic, onions, carrots, celery, leek, fresh tomatoes and bay leaves into the roasting tin below one of. An Autumnal Feast: Slow Roasted Lamb Shoulder, Spiced Cauliflower, Roasted Beetroot & Carrots. We were given a wonderful shoulder of lamb and I pegged the shoulder for this dinner party. I must also confess to something here: I actually roasted the lamb shoulder the day before as.