Middle Eastern Slow-Cooked Lamb Shoulder
Recipe: #32278
May 25, 2019
Categories: Lamb/Mutton, Potatoes, Middle Eastern, Sunday Dinner Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spices, Kosher Meat, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (731.2 g)
- Calories 716.4
- Total Fat - 21.6 g
- Saturated Fat - 7.5 g
- Cholesterol - 230.5 mg
- Sodium - 478.3 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 10.8 g
- Sugars - 10.8 g
- Protein - 78.7 g
- Calcium - 169 mg
- Iron - 8.8 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
To make rub, combine all ingredients in a bowl.
Step 2
Cut three slashes, at even intervals, across the top of the shoulder and season with slat and pepper.
Step 3
Heat an oiled, large flameproof roasting pan over a medium to high heat and add lamb and cook for 4 minutes on each side, or until browned and then remove and coat lamb all over with rub.
Step 4
Add onions to roasting pan over a medium heat and cook, stirring occasionally, for 2 minutes and then return lamb to pan, skin-side down and arrange potatoes around lamb and then add stock, juice and vinegar and top with a sheet of baking paper and cover tightly with foil.
Step 5
Cook in a slow oven (150C) for 3 hours and then discard foil and paper and turn lamb over and baste with cooking juices, cooking uncovered, basting halfway through, for a further 30 minutes, or until meat pulls away easily from the bone.
Step 6
Remove and rest, loosely covered with foil, for 15 minutes.
Step 7
Serve lamb and potatoes topped with onions, pan juices, olives and mint.
Tips
No special items needed.