Boneless lamb shoulder rubbed in Moroccan herbs. This was nice enough as a change although we preferred the classic garlic, rosemary herb combo.
Roasted Lamb Shoulder With Cumin And Coriander
| Main Dish | Low Carb | Paleo | Beef And Lamb |
Ingredients
- 1.2 kg boneless lamb shoulder
- 2 tbsp oil
- 1 tbsp apple cider vinegar
- ½ tbsp lard
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried coriander
- 1 tsp dried cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp mustard powder
Instructions
Preparation
- Remove the lamb from the fridge about 1 hour before cooking to warm up.
Method
- Step 1
- Preheat a fan-assisted oven to 150°C.
- Step 2
- In a bowl, mix the oil, salt, black pepper, coriander, cumin, garlic powder, smoked paprika, and mustard powder.
- Rub the oil/spice mix over the whole lamb.
- Step 3
- Melt the lard in a medium frying pan on the hob on high heat. (Number 9.)
- When the lard is sizzling, place the lamb in the frying pan.
- Slowly turn the lamb and sear all sides of the meat.
- When the lamb is browned, place it on a roasting tray.
- Keep the pan for the next step.
- Step 4
- Remove the frying pan from the heat and allow it to cool.
- Add the apple cider vinegar to the pan and scrape around the pan's base to get any brown bits left behind.
- Pour the vinegar and scraped bits over the top of the lamb.
- Step 5
- Cover the lamb with the aluminium foil; try to avoid the foil from touching the top of the lamb, and roast for 3 hours.
- Step 6
- Remove the lamb from the oven, don't uncover it, and let it rest for 20 mins inside the foil.
- Step 7
- Serve.
Alex