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Merguez-spiced Slow Roast Shoulder Of Lamb Recipe

Merguez-spiced Slow Roast Shoulder of Lamb Recipe
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Cooking Time : 6 minutes
Serving : 6
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Prepare the ingredients before making Merguez-spiced Slow Roast Shoulder of Lamb in your home. Then, follow these steps below to serve Merguez-spiced Slow Roast Shoulder of Lamb for your family or friends.

Ingredients: Merguez-spiced Slow Roast Shoulder of Lamb

  • 1 shoulder of lamb
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • pinch cayenne or dried chilli
  • 2 tsp smoked paprika
  • 2 garlic cloves, finely chopped
  • leaves from 2 spikes of rosemary or 1 tsp dried rosemary
  • 2 tsp sea salt
  • 2 tbsp olive oil
  • 1 tbsp white or red vinegar

How to Make Merguez-spiced Slow Roast Shoulder of Lamb

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Merguez-spiced Slow Roast Shoulder of Lamb in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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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