Recipe of Speedy Merguez-spiced Slow Roast Shoulder of Lamb

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

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

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

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

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