Fall off the Bone, Slow Roasted Lamb Shoulder

3
Somayah Anderson

By
@Somayah

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
3-4 People per shoulder
Prep:
20 Min
Cook:
7 Hr

Ingredients

  • 1
    whole lamb shoulder
  • ·
    olive oil
  • 2 Tbsp
    each: cumin, coriander
  • 1 tsp
    ground cinnamon
  • 1/2 sprig(s)
    rosemary
  • ·
    ground black pepper
  • pinch
    cayenne pepper
  • 1 1/2 Tbsp
    smoked paprika
  • ·
    salt
  • 1
    large spoonful of minced garlic
  • 1-2
    onions, sliced
  • 4
    roma tomatoes
  • 1/4 c
    vinegar
  • 1-1 1/2 l
    water

How to Make Fall off the Bone, Slow Roasted Lamb Shoulder

Step-by-Step

  1. Take spice powders and "toast" the powder in the pan. Add in the garlic, add just enough olive oil to make a paste.
  2. 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.
  3. 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.

Printable Recipe Card

About Fall off the Bone, Slow Roasted Lamb Shoulder

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