This is my go-to Saturday night dinner. I love putting dinner on at lunchtime then forgetting about it for a few hours. I serve it with my Quinoa and Pistachio Tabouleh, some fluffy yoghurt flatbreads, Pumpkin Hummus with Feta & Pine Nuts or simple Greek yoghurt and salad. It might sound like a lot of work, but it really isn’t and best of all, it’s a real feast so it’s perfect if you happen to have some friends coming around too.
What you’ll need:
1.5 – 1.7 kg boneless lamb shoulder
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
5 cloves garlic, finely chopped
2 tsp sea salt
Freshly ground black pepper
¼ cup olive oil
250 ml (1 cup) chicken stock
Flat leaf or micro parsley to serve
What to do:
Preheat oven to 130°C fan forced.
In a small bowl, mix together the cumin, coriander, cinnamon, garlic and salt and pepper with the olive oil and stir to combine. Score the lamb shoulder all over with a sharp knife and rub the spice mix all over the lamb, cover and refrigerate for 2 hours or overnight.
Place the lamb in a heavy based oven dish and add the stock, cover tightly with a layer or baking paper, then foil or lid and cook for 5 hours until the meat is very tender. Increase oven to 200°C. Remove lid and roast lamb for 20 minutes until the meat is caramelised on top. Rest the lamb for 20 minutes then shred, discarding any fat that hasn’t rendered down. Season the lamb well with salt and pepper, top with fresh parsley and serve.
