Slow-roasted Lamb Shoulder, Cumin And New Season Garlic
This recipe features succulent lamb shoulder marinated with sea salt, cooked with tender wet garlic, tomatoes, and aromatic spices. Slow-roasted to perfection, the lamb becomes tender and flavorsome, ready to melt in your mouth with each savory bite.
— Constant Cookbook
Ingredients
- 1 x 1.2 kg/2lb 11oz lamb shoulder
- 1 tsp sea salt
- 4 bulbs wet (new season) garlic
- , for frying olive oil
- 1 x 400g/14oz tin chopped tomatoes
- 1 tbsp whole cumin
- 1½ litres/2½ pints chicken stock
- and pepper salt
- 1 sprig rosemary
- ½ tsp ground cumin
- ½ tsp ground paprika
Instructions
- 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.
Prep Time
PT30M
Yield
Serves 4
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