Autumn larder – Spiced lamb shoulder
Rolled shoulder is my favourite cut of lamb, it has a wonderful marbling of fat which renders on long slow cooking, it picks up flavour wonderfully, and it’s almost impossible to overcook. It’s definitely worth marinating this on a Friday night for cooking on Saturday as the depth of flavour is greatly enhanced. I serve it alongside bulgar wheat with roasted peppers, and red onions.
Spiced lamb shoulder
500g rolled lamb shoulder
200g Greek yoghurt
1 tsp cumin seeds
1 tsp rosemary leaves
1” cinnamon stick
12 black peppercorns
½ tsp sea salt
½ tsp harissa paste
- Dry fry the spices until the aromas develop then grind in a mortar and pestle. Mix with the Greek yoghurt, salt, and harissa;
- Rub the marinade all over the lamb and leave for at least 2 hours, preferably overnight;
- Set the oven to 160°C, place the lamb in an ovenproof roasting dish, and loosely cover with foil. Roast in the centre of the oven for 4 hours
- With thirty minutes to go remove the foil and allow the fat to crisp up. Cut into 2 or 3 pieces, and serve with the bulgar wheat and roasted vegetables.