Need an idea for a different take on a lamb roast? …
Need an idea for a different take on a lamb roast? Try this recipe. It’s so simple but so so delicious. This is @dulwichhillgourmetmeats grassfed lamb shoulder, bone in, weighing about 1.5kgs. First, pound two tablespoons each of juniper berries, cumin seeds and sumac, some minced garlic, lemon rind, salt and pepper. Then mix in some olive oil and two tablespoons of pomegranate molasses. Cut a series of slits into your lamb shoulder and rub all over with the paste, then put the lamb in a ziplock bag to marinate in the fridge overnight. Next day, when ready to cook, preheat the oven to 220 degrees C, then put some lemon slices in a deep oven dish and place the lamb on top with a cup of water. Cook uncovered for 25 mins, then lower the heat to 120, cover with foil and cook for 7-8 hours, basting a few times. Garnish with lemon rind and parsley. Sooo delicious! And goes well with anything from couscous, to a simple bean salad and some steamed greens. This pic is the lamb after the first stage of cooking. It eventually turns quite black on the outside and can be pulled straight off the bone 🍖 #grassfed #lambshoulder #recipe #slowcooked #roastlamb #comfortfood
