Spiced Lamb Shoulder
If you love lamb, maybe at Christmas time or on a Sunday with the family, then this recipe is one to try. This is another from Casey-Lee over at https://www.livelovenourish.com.au. Again- if you haven’t gone over to her website, stop what you’re doing right now and go have a look at her mouth-watering recipes.
** When I made, I wrapped in foil to lock in the moisture.
- 1.5-2kg lamb shoulder (bone in)
- 1 whole garlic bulb
- 1 TBSP (20ml) olive oil
- 1 tsp (2g) ground cumin
- 1 tsp (2g) ground coriander
- 1 tsp (2g) ground paprika
- 1/2 tsp (1g) ground turmeric
- 1/2 tsp (1g) ground cardamom
- 1/2 tsp (1g) ground fenugreek
- Pink salt and black pepper
- ***You can use any blend of spices or even pre-mixed spice blends if you do not have these ingredients
- Pre-heat fan-forced oven to 200ºC. (I most often use my Webber BBQ for this).
- In a small mixing bowl combine spices, salt and pepper. Set aside.
- Place half of the peeled garlic cloves onto a large sheet of cooking foil.
- Place lamb on top of garlic and a sharp knife to score the fat side.
- Rub the lamb all over with olive oil and spice mix.
- Place the remaining garlic cloves on top and wrap the lamb tightly in foil so you don’t lose any juices.
- Transfer to a high sided roasting tray with wrack and place in oven.
- Turn the oven heat down to 150ºC and cook for 3.5-4 hours or until the meat pulls apart easily with a fork.
- When lamb is nearly cook begin your sides (chosen vegetables etc).
- Once cooked, remove lamb from oven, cover with a tea towel and allow to rest.
- Serve with cooked greens or salad.