Fall off the Bone, Slow Roasted Lamb Shoulder
My husband grew up eating plenty of lamb, I however never had it.I was raised strictly a beef gal. But when I did try lamb, I found the flavor of the meat much too strong, and "gamey". So I decided to take matters into my own hands one day, and actually cook it for the first time. I figured if I can't cook it and make myself like it, then I'm a lost cause. IT WAS DELICIOUS! My husband, even my kids loved it! I hope you enjoy as much as we did, and the wait is certainly worth it!
1whole lamb shoulder
2 Tbspeach: cumin, coriander
1 tspground cinnamon
·ground black pepper
1 1/2 Tbspsmoked paprika
1large spoonful of minced garlic
1-1 1/2 lwater
How to Make Fall off the Bone, Slow Roasted Lamb Shoulder
- Take spice powders and "toast" the powder in the pan. Add in the garlic, add just enough olive oil to make a paste.
- Prepare Lamb:
wash your lamb
pat dry your lamb
then take a knife, and score the lamb in a diamond pattern, but not deeply.
rub half of the spice paste onto all the lamb
roast at 425 degrees (220 celcius) for about 30 minutes.
prepare your nose for a delicious aroma
Slice the onion(s) not too thick.
Quarter the tomatoes, put into a cup with the vinegar and some salt. shake vigorously.
- After about 30 minutes of roasting, pour the tomato mix & sliced onions into the pan, put rest of seasoning paste onto the meat, and add about 1-1 1/2 liters of water.
cover tightly with aluminum foil, and another lid or pan (dutch ovens would be perfect).
Roast for about 6 hours at 250 degrees. Open 2 or 3 times to baste it in it's own juices. Serve with rice is totally optional.