Middle Eastern Roast Shoulder
Ingredients:
- 1.5kg lamb shoulder (bone in)
- ¼ cup olive oil
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp sweet paprika
- ½ tsp black pepper
- 3 tsp salt
- 6 cloves garlic
- 8 small sprigs of rosemary
- 400g Dutch carrots, 2 bunches
- 2 tsp olive oil
- 3 tbsp tahini
- 2 tsp cumin
- 1 Tbs honey
- A pinch of salt and pepper
- 250g natural Greek yoghurt
- ½ a lemon, juiced
The Victoria Hill Method:
- Pre heat oven to 200°C. Mix the lamb rub spices together with olive oil and rub all over the surface of the lamb. Pierce the lamb with small incisions randomly with a small knife and stuff with whole garlic cloves and rosemary sprigs.
- Bake the lamb for 30 mins until browned. Once browned, wrap the shoulder in baking paper then foil. Reduce the oven heat to 160°C and cook for a further 2 hours until very tender.
- Wash and trim the carrots and mix in tahini, cumin, honey, olive oil and season with salt and pepper. Keep to one side and bake at 160°C for the last 20 mins with the lamb.
- Rest the lamb for 10 mins before carving. Serve with yoghurt mixed with lemon juice.
Tips:
- For an alternate cut, try using lamb leg. Cooking time will need to be adjusted.
- You may choose to add potato, sweet potato, capsicum and onion as shown. Potatoes will need ~45 minutes to cook, onions and capsicum can go in with the carrots.
- For an Indian flavoured lamb dish, use a simple Indian paste and follow the same cooking instructions.