Simple Way to Prepare Perfect Merguez-spiced Slow Roast Shoulder of Lamb

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, merguez-spiced slow roast shoulder of lamb. One of my favorites food recipes. This time, I’m gonna 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 easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Merguez-spiced Slow Roast Shoulder of Lamb is something that I have loved my entire life.

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

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

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

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