Slow roasted Moroccan shoulder of lamb with a fresh mint sauce
A shoulder of lamb is a cheap cut, cheaper than a leg. It’s perfect for feeding a group of people. Slow roasting is super easy, even for an amateur cook because there’s no blushing pink, poking or prodding of the meat, you just let it cook and do its thing. You know it’s good when the meat just falls from the bone. And I can guarantee you it will still be succulent and juicy!
Prep: 30 mins
Cook time: 3.5 hours
4 tbsp runny honey
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp sumac (optional)
1 bunch rosemary, leaves picked, finely chopped
Juice and zest of 1 lemon
1 tbsp olive oil
4 garlic cloves, finely chopped
2 red onions, halved and sliced
1 shoulder of lamb, weighing about 2kg, lightly scored
Salt and pepper
Toast the cumin seeds, coriander seeds and
sumac until the seeds start to pop and brown. This will intensify their
flavour. Transfer to a pestle and mortar and grind (or bash on a board with a
rolling pin, or use ground cumin and coriander).
Transfer the spices to a small bowl with
the honey, lemon zest, lemon juice, olive oil, rosemary and garlic and mix.
Scatter the onion over a roasting dish or a deep roasting tin. Place the lamb
on top of the onions. Pout the glaze over the lamb. Rinse the bowl out with
about 200ml of water, then pour it around (not over) the lamb.
Cover with a lid or foil. Roast the lamb
at 160 degrees C, undisturbed, for 3 hours, then remove the lid or foil and
continue to roast for 30 minutes to give the lamb colour. Pour off the juices,
remove as much fat as possible, then pour the juices back over the lamb. Those
onions will be caramelised and yummy. Serve with some wedges of lemon on the
side to cut through the fattiness of the lamb.
Bunch of mint
4 tbsp boiling water
4 tbsp white wine vinegar
1 level tbsp caster sugar
Pull the leaves from the stalks. Sprinkle with salt on a board and chop finely.
Put into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
Stir in vinegar and taste.
Add more water or vinegar and adjust seasoning to suit your taste.
Serve the lamb with your favourite roast vegetables, fresh greens, or whatever takes your fancy.
Our friends at Tuatara Breweries have suggested their Aotearoa Pale Ale as a beer match.
Aotearoa Pale Ale has a fairly heavy malt base which would pair well with the richness of the lamb shoulder. The Kiwi hop combination is more herbaceous/grassy and fruity (light citrus) complimenting the heavy use of green herbs in the dish (rosemary, mint).