Slow Braised Lamb Shoulder With Preserved Lemon And Spices Recipes

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SLOW-BRAISED LAMB SHOULDER WITH PRESERVED LEMON AND SPICES



Slow-braised lamb shoulder with preserved lemon and spices image

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

2 tsp cumin seeds
1 large preserved lemon, peel only, roughly chopped
1 red onion, roughly chopped
1 garlic bulb, cloves peeled and roughly chopped
1 tsp ground cinnamon
1 small bunch coriander, leaves and stems roughly chopped, plus extra to serve
2 tbsp olive oil
1 large lamb shoulder (1.5-1.8kg)
1 tbsp pomegranate molasses
Lemon wedges to serve (optional)
For the tahini sauce
200g greek yogurt or dairy-free alternative
2 tbsp tahini paste (we used Belazu)
1 garlic clove, crushed
2 tsp lemon juice
You'll also need
Spice grinder/pestle and mortar
Food processor
Large casserole with a lid

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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