Step-by-Step Guide to Make Ultimate Merguez-spiced Slow Roast Shoulder of Lamb

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Merguez-spiced Slow Roast Shoulder of Lamb.

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, merguez-spiced slow roast shoulder of lamb. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Merguez-spiced Slow Roast Shoulder of Lamb is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Merguez-spiced Slow Roast Shoulder of Lamb is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have merguez-spiced slow roast shoulder of lamb using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:

  1. {Take 1 of shoulder of lamb.
  2. {Take 1 tsp of cumin seeds.
  3. {Prepare 2 tsp of coriander seeds.
  4. {Take 1 tsp of fennel seeds.
  5. {Get 1 tsp of black peppercorns.
  6. {Prepare pinch of cayenne or dried chilli.
  7. {Make ready 2 tsp of smoked paprika.
  8. {Prepare 2 of garlic cloves, finely chopped.
  9. {Take leaves of from 2 spikes of rosemary or 1 tsp dried rosemary.
  10. {Prepare 2 tsp of sea salt.
  11. {Make ready 2 tbsp of olive oil.
  12. {Make ready 1 tbsp of white or red vinegar.

Steps to make Merguez-spiced Slow Roast Shoulder of Lamb:

  1. Place the cumin, coriander and fennel seeds and black peppercorns in a pestle and mortar and crush. Add the cayenne or chilli, smoked paprika, chopped garlic, rosemary, salt and olive oil and mix together to make a rub. Preheat the oven to 220C/Gas 7..
  2. Place the lamb in a roasting tin and score slits all over the top with a sharp knife. Scrape the spice mix on top of the lamb and use your hands to rub it in all over, bottom and top, and pushing it into the slits..
  3. Place the lamb in the hot oven and roast for about 25 minutes until smoking and slightly scorched on top. Remove from the oven. Reduce the temperature to 120C/Gas 1/2. Add the vinegar and a couple of glasses of water to the roasting tin (don't pour it over the meat). Cover with foil and return to the oven..
  4. Cook the lamb slowly for 5-6 hours then remove from the oven and leave to rest for 20 minutes. Transfer the gravy to a pan and reduce or thicken if you wish. Shred the lamb, serve piled on top of cumin-spiked rice and with some hot juices drizzled over..
  5. Leftovers can be frozen in the rest of the gravy or used the next day in wraps with sliced red pepper and sweet chilli sauce, or in a pilaf, or all three! There's even enough meat for the dog….

So that’s going to wrap this up with this exceptional food merguez-spiced slow roast shoulder of lamb recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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