SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Categories Bon Appétit Dinner Lamb Spice Coriander Cinnamon Cardamom Lemon Juice Mint Parsley Roast Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
- Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
- Let lamb sit out on counter at room temperature 1 hour before roasting.
- Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
- Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
- Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.
SLOW-ROASTED LAMB SHOULDER WITH CORIANDER SEEDS
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
- Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
- Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
- Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 1 gram
MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER
Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
- Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
- Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.
Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein
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