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Sumac spiced 4 hour lamb shoulder

By Jen G on 31st Mar, 2015

Sumac spiced 4 hour lamb shoulder

Method

  1. Preheat your fan oven to 190 deg C.
  2. Open up your lamb shoulder and give it a good look over, trim off any excess fat you don't want and any gnarly looking bits. Find your biggest roasting tray and check that it fits nicely with a small gap all the way around.
  3. Make sure the tray fits in your oven to prevent swearing and knocking on neighbours doors.
  4. Once happy, place all the spices, salt, pepper, lemon juice and oil in a bowl and mix together to make a super smelling paste.
  5. Now situate your lamb in its cooking tray and pour over the spice mix. All of it. Get your fingers in the bowl and scrape it out. Now give the lamb shoulder a through massage with the spice mix. Get in all the crevices and give it a real good rub down. Imagine it is very stressed; knead out all the tension.
  6. Toss the squeezed out lemon halves in around the lamb.
  7. Wash your hands and put the tray in the oven. Make a nice cup of tea or pour a large glass of something and go put your feet up for half an hour.
  8. Open the oven and inhale the gorgeous smells. Turn the tray around for even cooking and check to see how brown the meat is. You want a nice deep brown roast going on. If needed leave at this temp for another fifteen minutes or so. If you are happy with its tan then carefully remove the tray from the oven, pour the wine or beer in around the lamb - not all over it as you will wash off the rub. Then top the liquid level up to 1.5 - 2 inches around the lamb with hot water. Cover the tray with a double thick layer of foil. Turn the oven down to 150 deg C and place the tray back inside.
  9. Cook for as close to 4 hours as you can manage to wait. Having a peak occasionally if you want to, if not just go to the shops or something. Scoff some left over Easter egg. Watch a classic movie. Have a nap.
  10. Now, take out the tray and lift off the foil. The meat is done if you can pull it off the bone easily with a fork. It will be, unless you had a shoulder as big as a dinosaur.
  11. Cover loosely with the foil while you get all the accompaniments together. You can dawdle at this as a half hour rest for the lamb is ideal.
  12. Once everything is on the table, pull all the meat off the bone with some forks and pile it high on your finest serving platter.
  13. Take to the table and place pride of place in the centre, taking care to look like you slaved for hours over this feast.
  14. Allow everyone to dig in and make their own wraps as they choose, I like extra chilli in mine. Enjoy your Happy Feaster!

Recipe Notes

  • Try this recipe with a pork shoulder.
  • You could go gluten free by ditching the wraps and using lettuce instead, or serve with rice
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