How to make a Spiced Roasted Lamb Shoulder.
Ingredients: Serves 6-8
- 2kg lamb shoulder
- 125ml white wine
- 1½ tbsp clear honey
For the spice paste:
- 3 tbsp harissa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 garlic cloves, crushed
- 1 lemon, zested, ½ juiced
- 5g fresh mint leaves, chopped
- 10g fresh coriander, chopped
- 2 tbsp olive oil
- Mix the spice paste ingredients in a bowl to combine.
- Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl.
- Using clean hands, rub the marinade into the lamb.
- Cover and transfer to the fridge for 6 hrs or overnight.
- When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges.
- Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C.
- Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork.
- Uncover the lamb, drizzle with the honey and cook for 30 minutes.
- Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins.
- Transfer the juices from the tin to a bowl and skim away any fat.
- Serve the lamb shredded from the bone, with the warm juices spooned over.