Middle Eastern Slow-Cooked Lamb Shoulder

4
Servings
35m
Prep Time
215m
Cook Time
4h 10m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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