Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Lamb shoulder is an underrated cut. Put into a large roasting tin and place in. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone. A brilliant lamb shoulder roast recipe from Jamie Oliver.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Merguez-spiced Slow Roast Shoulder of Lamb is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this 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 can achieve that.
The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:
- Make ready shoulder of lamb
- Prepare cumin seeds
- Get coriander seeds
- Prepare fennel seeds
- Take black peppercorns
- Make ready cayenne or dried chilli
- Make ready smoked paprika
- Make ready garlic cloves, finely chopped
- Get from 2 spikes of rosemary or 1 tsp dried rosemary
- Prepare sea salt
- Make ready olive oil
- Prepare white or red vinegar
Place the lamb in a roasting tray, drizzle with olive oil and rub the spices and salt into the meat. Cover with cling wrap and marinate in the fridge overnight. For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a PORTIONING UP.
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…
For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a PORTIONING UP. Merguez are thin, harissa-flavoured lamb sausages. This slow cooked lamb shoulder infused with rosemary and garlic is so tender you don't need a carving knife. Super easy, tastier & cheaper than lamb leg!
So that is going to wrap this up for this exceptional food merguez-spiced slow roast shoulder of lamb recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
