Slow-roasted lamb shoulder, cumin and new season garlic
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freePregnancy-friendly
I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints.
Ingredients
- lamb shoulder: 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed
- sea salt: 1 tsp sea salt
- garlic: 4 bulbs wet (new season) garlic
- olive oil: olive oil, for frying
- chopped tomatoes: 1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes)
- cumin: 1 tbsp whole cumin seeds, toasted
- chicken stock: 1½ litres/2½ pints chicken stock
- : salt and pepper
- rosemary: 1 sprig rosemary
- cumin: ½ tsp ground cumin
- paprika: ½ tsp ground paprika
Method
Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust).
Preheat the oven to 170C/330F/Gas 3.
Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already).
Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top.
Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone.
