bohemianwanderer – This slow-roasted lamb shoulder dish serves eight people and focuses on deep, layered flavor achieved through long, gentle cooking. You need only about 10 minutes for preparation, while the cooking process takes approximately 3 hours and 15 minutes. The recipe calls for a large lamb shoulder weighing roughly 2.5 to 3 kilograms with the bone in, but you should debone it before cooking. If you plan to prepare lamb stock separately, keep the bones and trimmings. As they add richness to accompanying dishes such as rice. Serve the finished lamb immediately, without resting, alongside jewelled rice and yoghurt.
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Ingredients and Spice Paste Preparation
The lamb is seasoned with a bold spice paste that combines sweet, aromatic, and earthy flavors. Pomegranate molasses forms the base, providing acidity and depth. While finely grated garlic and olive oil help the paste adhere to the meat. Ground cumin, ground fennel, ground cinnamon, and black pepper complete the mixture, delivering warmth and complexity. To prepare the paste, the molasses, garlic, and olive oil are first mixed until smooth. The dry spices are then stirred in until evenly incorporated, creating a thick, fragrant paste ready to coat the lamb.
Preparing and Rolling the Lamb
Once the paste is ready, rub the lamb shoulder thoroughly on all sides, ensuring the seasoning penetrates every surface. Then roll the lamb tightly into a compact joint and tie it securely with kitchen string to help it maintain its shape during cooking. This step ensures even cooking and creates an attractive final presentation. If you prefer, a butcher can roll and tie the lamb in advance and may also apply the spice paste before you take it home.
Slow-Roasting Method
Place the rolled lamb in an earthenware roasting pot with a lid and roast it uncovered in an oven preheated to 180°C for the first 15 minutes. Then turn the joint and continue roasting it uncovered for another 15 minutes to allow light browning. Add hot lamb stock to the pot, place the lid on, and reduce the oven temperature to 140°C. Cook the lamb covered for one hour, turn it once more, and return it to the oven for an additional hour and a half. This slow, moist heat breaks down the connective tissue and ensures tenderness.
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Serving and Final Texture
By the end of cooking, the lamb becomes exceptionally soft and succulent. When you roll it properly, it holds its shape while remaining tender enough for a wooden spoon handle to pass through without resistance. Because you cook the lamb slowly at a low temperature, it does not require resting. Serve it straight from the pot with its rich pan juices, then complement it with jewelled rice and yoghurt for balance and contrast.
