Recipe of Award-winning Merguez-spiced Slow Roast Shoulder of Lamb
by Harvey Tucker
Hey everyone, it’s Louise, welcome to our recipe site. 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Merguez-spiced Slow Roast Shoulder of Lamb is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Merguez-spiced Slow Roast Shoulder of Lamb is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. 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:
Get shoulder of lamb
Prepare cumin seeds
Get coriander seeds
Make ready fennel seeds
Prepare black peppercorns
Make ready cayenne or dried chilli
Prepare smoked paprika
Get garlic cloves, finely chopped
Make ready from 2 spikes of rosemary or 1 tsp dried rosemary
Get sea salt
Get olive oil
Take white or red vinegar
Instructions 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…
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