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Milly's Summer Catalogue

Slow Cooked Lebanese Lamb Shoulder


INGREDIENTS

1.5-1.8kg boned lamb shoulder
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp ground black pepper
1 tbsp ground allspice
1 tbsp ground cardamom
1 tbsp salt
3 onions, cut into quarters
cloves from 2 bulbs garlic, coarsely chopped

METHOD

Preheat the oven to 220 deg/C. Mix together the spices and salt and rub all over the meat then put in a deep roasting pan and roast for 15 minutes.

Lower the oven temperature to 140 deg/C. Spread the onion and garlic around the meat. Add enough water to the pan so it comes halfway up the side. Seal tightly with tinfoil and roast for 4 1/2 to 5 hours.

Remove the pan from the oven. Take out the lamb and leave it to rest.

Remove the onin and garlic and push them through a sieve, saving the juices and discarding the onion and garlic. Cook the juice in a saucepan over a medium heat until it is reduced to about 1 1/2 cups of liquid.

Return the lamb to the roasting dish with a little of the reduced sauce. Cover tightly with tinfoil and return to the 140 deg/C oven for about 45 minutes until the lamb is hot all the way through.

Serve the lamb with the remaining sauce on the side.

 

From Cuisine, March 2014
Serves 6

Image courtesy of Flickr user Jeremy Keith and is used under a Creative Commons license.