Merguez-spiced Slow Roast Shoulder of Lamb
Merguez-spiced Slow Roast Shoulder of Lamb

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Merguez-spiced Slow Roast Shoulder of Lamb is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Merguez-spiced Slow Roast Shoulder of Lamb is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first 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:
  1. Make ready 1 shoulder of lamb
  2. Make ready 1 tsp cumin seeds
  3. Take 2 tsp coriander seeds
  4. Make ready 1 tsp fennel seeds
  5. Take 1 tsp black peppercorns
  6. Take pinch cayenne or dried chilli
  7. Take 2 tsp smoked paprika
  8. Prepare 2 garlic cloves, finely chopped
  9. Make ready leaves from 2 spikes of rosemary or 1 tsp dried rosemary
  10. Take 2 tsp sea salt
  11. Get 2 tbsp olive oil
  12. Take 1 tbsp white or red vinegar
Instructions to make Merguez-spiced Slow Roast Shoulder of Lamb:
  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…

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