Braised Lamb Shoulder With Oregano And Preserved Lemon Recipes
SLOW-BRAISED LAMB SHOULDER WITH PRESERVED LEMON AND SPICES
Lamb shoulder is slow-braised with a preserved lemon spice paste, then cooked low and slow for meat so tender it falls from the bone. You might also like our slow-cooked shoulder of lamb with chill jam and rosemary.
Provided by Louise Pickford
Categories Satisfyingly slow roasts
Time 4h15m
Yield Serves 6
Number Of Ingredients 19
Steps:
- Heat the oven to its highest setting. Gently heat the cumin seeds in a small dry frying pan for 3-4 minutes until they start to pop and brown. Cool a little, then grind to a powder in a spice grinder/pestle and mortar.
- Put the cumin in a food processor with the preserved lemon, onion, garlic, cinnamon, coriander, 1 tbsp of the oil and some salt and pepper, then whizz to form a thick paste.
- Make slashes in the lamb skin about 1cm deep. Rub the spice mix over and into the slashes, then put the meat in the casserole. Add the pomegranate molasses, remaining 1 tbsp oil and 150ml water. Put a sheet of baking paper on top of the lamb, then a sheet of foil. Add the lid to cover as tightly as you can.
- Transfer the dish to the oven and turn the heat down to 130ºC fan/gas 2. Cook for 3½ hours. Remove the lid, foil and baking paper and return to the oven for a further 30 minutes. Remove from the oven - the meat should be falling from the bone (see Know How). Cover and set aside to rest for 30 minutes.
- Meanwhile, beat together all the ingredients for the tahini sauce and season to taste.
- Serve the lamb with the tahini sauce, extra coriander and, if you like, lemon wedges on the side.
Nutrition Facts : Calories 482kcals, Fat 27.3g (10.2g saturated), Protein 52.2g, Carbohydrate 5.9g (4g sugars), Fiber 2.2g
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