Middle Eastern Slow-Cooked Lamb Shoulder
May 25, 2019
"From our Saturday newspaper The Weekend West. Times are estimated."
- 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
To make rub, combine all ingredients in a bowl.
Cut three slashes, at even intervals, across the top of the shoulder and season with slat and pepper.
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.
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.
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.
Remove and rest, loosely covered with foil, for 15 minutes.
Serve lamb and potatoes topped with onions, pan juices, olives and mint.
Tips & Variations
No special items needed.