fall off the bone, slow roasted lamb shoulder
This is the perfect Must Try recipe for anyone who is wanting to try lamb,it's simply delicious. 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!
prep time
20 Min
cook time
7 Hr
method
---
yield
3-4 People per shoulder
Ingredients
- 1 - whole lamb shoulder
- - olive oil
- 2 tablespoons each: cumin, coriander
- 1 teaspoon ground cinnamon
- 1/2 sprig rosemary
- - ground black pepper
- pinch cayenne pepper
- 1 1/2 tablespoons smoked paprika
- - salt
- 1 - large spoonful of minced garlic
- 1-2 - onions, sliced
- 4 - roma tomatoes
- 1/4 cup vinegar
- 1-1 1/2 liters water
How To Make fall off the bone, slow roasted lamb shoulder
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Step 1Take spice powders and "toast" the powder in the pan. Add in the garlic, add just enough olive oil to make a paste.
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Step 2Prepare 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.
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Step 3After 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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