Slow roast lamb shoulder with a Ras-el-hanout rub
Brilliant idea Robin
5/5 As always, Robin's recipes are always winners. The Judge
Her ideas are as always, brilliant and her photographs even better.
- 2kg shoulder of lamb or mutton
- 1 tablespoon olive oil
- 6 Cloves of garlic, peeled, 3 sliced, 3 smashed
- 1 tablespoon ras-el-hanout
- Plenty of salt and freshly ground black pepper
- 2 teaspoon fresh thyme leaves, picked from the stem
- A sprig of rosemary
- 3 tablespoons dry sherry
- 5 tablespoon water
- Preheat the oven to 250° C (475° F - gas 9)
- With a sharp knife, carefully stab the lamb all over and push the sliced garlic into the holes
- Add the sherry and water to a large roasting tray and distribute the smashed garlic around the base
- Mix the salt, pepper and ras-el-hanout together in a small bowl
- Rub the lamb shoulder with olive oil and then rub with the ras-el-hanout mix
- Sit the lamb on the Crushed garlic
- Break the rosemary sprinkle the thyme leaves over the joint and sit the sprig of rosemary on top of the joint.
- Cover tightly with tin-foil making a good seal around the roasting tin.
- 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.
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.
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