Slow roast lamb shoulder with a Ras-el-hanout rub

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Slow roast lamb shoulder with a Ras-el-hanout rub
Slow roast lamb shoulder with a Ras-el-hanout rub
Servings:Serves 4 to 6 people
Calories per serving:1503
Ready in:5 hours 20 minutes
Prep. time:20 minutes
Cook time:5 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
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Ready to roast

This recipe has been adapted from an idea by User:Robin (http://robinuit.wordpress.com/)

Her ideas are as always, brilliant and her photographs even better.

Ingredients

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Mise en place

  • Preheat the oven to 250° C (475° F - gas 9)

Method

  1. With a sharp knife, carefully stab the lamb all over and push the sliced garlic into the holes
  2. Add the sherry and water to a large roasting tray and distribute the smashed garlic around the base
  3. Mix the salt, pepper and ras-el-hanout together in a small bowl
  4. Rub the lamb shoulder with olive oil and then rub with the ras-el-hanout mix
  5. Sit the lamb on the Crushed garlic
  6. Break the rosemary sprinkle the thyme leaves over the joint and sit the sprig of rosemary on top of the joint.
  7. Cover tightly with tin-foil making a good seal around the roasting tin.
  8. Put the joint in the oven and immediately turn the heat down to 150° C (300°F - gas 2) and roast for 4 to 5 hours, removing the foil for the last 30 minutes.

Variations

The cooking time can be reduced or extended depending upon the size of the lamb joint. 5 hours would be fine for a large (1.5 kg shoulder) but a smaller joint needs less time. As long as the cooking liquid does not dry out and the joint is well sealed with tin-foil cooking for an extended time should not do any harm.

See also

Graph your Body Mass Index

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