Slow roasted lamb shoulder

Come spring, lamb is at its best and my favorite butcher is chock full of lamb racks, legs of lamb, lamb shoulders and… goat.

I love slow cooking anything, and nothing loves a slow cook more than a lovely lamb shoulder.

The detail;

Serves 4-6, medium costing, easy difficulty.

Ingredients – Lamb shoulder

  • One lamb shoulder from your local butcher
  • Moroccan spice mix (either buy a pre-made one, or follow the recipe below)
  • 2 tablespoons of goat’s milk feta
  • A Moroccan dip (from the Vic Market)
  • A Tzatziki dip (or natural yoghurt mixed with some diced cucumber and fresh garlic)
  • Some fresh wraps

Ingredients – Roast potatoes

  • 1 potato per person, preferably with skins on
  • 2 tablespoons of ghee, or salted butter
  • 3 tablespoons of semolina flour
  • 1 large sprig of rosemary

Ingredients – Cous Cous salad

  • 2 cups of cous cous
  • 2 cups of boiling water
  • 2 stock cubes
  • 2 teaspoons of garram masala
  • half a green chilli
  • half a capsicum
  • 1 zucchini, sliced and grilled
  • 1 small carrot, sliced to thin batons
  • a handful of coriander
  • 2 tablespoons of marinated goat’s milk feta

Ingredients / Method – Moroccan spice rub

  • Into a mortar and pestle put in a selection of your favourite moroccan herbs.
  • Start with the dry large spices like fennel seeds, green cardamom, coriander seeds, szechuan pepper, salt, chilli flakes. Grind into a powder.
  • Add the herb powders, cummin, garam masala, paprika. Continue to grind.
  • Add some fresh coriander leaves, a large glug of olive oil and grind away merrily.

Whiles the whole recipe looks like a heap to prepare, remember you have about 4 hours to slowly wander you way through it all. First we start with the lamb.

Method – Lamb

  1. Pre-heat the oven to 160 degrees.
  2. Score the lamb and rub the marinade all over. You can then leave it in the fridge overnight for the flavours to infuse, or throw it straight into a pan, skin side up.
  3. Cover with tin foil carefully and cook for 3 hours or until the meat falls off the bone.

While the lamb is cooking, we can prepare the potatoes.

  1. Wash carefully but leave the skins on if you can.
  2. Cut into quarters and put into a saucepan of salted cold water
  3. Once the potatoes are par boiled, remove and strain then put back into the saucepan.
  4. Add the semolina flour, rosemary, a glug of olive oil and a good grind of salt and pepper
  5. Shake through so the flour coats the potatoes
  6. After two hours of the lamb cooking, heat the ghee in an oven proof pan. Once warm add the semolina dusted potatoes and pan fry until browned on the outside.
  7. Once browned, put the whole fry pan into the oven, turning the potatoes every 30 minutes.

In the meantime, prepare the cous cous

  1. Add the cous cous, boiling water and stock cubes into a large bowl and cover with glad wrap.
  2. Let rest for 4-5 minutes until all the liquid has soaked into the cous cous.
  3. Add the rest of the ingredients, and season very carefully

After the three hours, remove the lamb from the oven and leave to rest while you prepare the rest of the meal.

Turn the potatoes up to 200 to continue to crisp their outsides.

Dish up by warming the wraps, setting out the dip and tzatziki, the cous cous and the potatoes out of the oven.

You can either serve up the lamb as a whole shoulder, or pull apart with two forks. Drizzle the feta over the top.

Now eat however you wish. I spread a small amount of the Moroccan dip over the wrap, top with the lamb, and cous cous then a spoonful of the tzatziki. Roll up and enjoy!

Oh, and don’t forget the potatoes. They don’t win awards for healthy, but they taste bloody good!

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About johnsonskitchen

Foodie

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