Servings
4 people
Prep time:
overnight
Time to cook
5 hours
Good for:
Dinner
Lamb shoulder- can be pulled apart
This is excellent for dinner guests. Slow cooked in the oven.
Ingredients
1.5 kg lamb shoulder – I normally get 2 smaller with only the one bone
sea salt and freshly ground pepper
300 ml good chicken stock
200 ml white wine- or additional chicken stock, if you prefer
Marinade:
1 orange- peel and juice
1 large bunch of mint
3 cloves of garlic
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp ground cinnamon
a touch of ground cardamon
Instructions
Step 1
Mix the marinade: Coriander seeds and cumin seeds, mint,zest and juice of the orange. Add the garlic, ground cinnamon, salt and pepper. If it’s too dry- add a bit more orange juice or 2 tbsp of good olive oil.
Step 2
Make incisions all over the lamb, pour over the marinade and massage well into the meat. I have a very small fridge so i do this in a large freezer bag and leave the meat in the bag and in the fridge overnight. You can however also place the lamb directly in a large roasting tray and just leave an hour in the kitchen or keep the roasting tray overnight in your fridge.
Whichever way, make sure to leave the meat 1 hour at kitchen temperature before cooking.
Step 3
Preheat the oven to 160 degrees celsius (320 degrees Fahrenheit).
Step 4
Drizzle with a little more olive oil, add the stock and white wine in the bottom of you tray and cover the roasting tray with 2 layers of good heavy aluminium foil- real tight- over the tray, so that the lamb is cooking not roasting.
Leave for 5 hours-middle of the oven- and NO touching.
Step 5
Remove from oven and leave to settle for 15 minutes before uncovering and serving.
I normally serve this ‘messy looking’ on a platter with fresh coriander leaves and pomegranate seeds drizzled on top.
Alternative place the meat directly on rice and drizzle with a tbsp of the cooking marinade over.
Tips
Serve this with oven roasted winter vegetables and the quinoa salad with pomegranate. It does not get more colorful than this- your guests will love it.
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