If you've got better things to do on a Sunday than worry about the roast dinner then this recipe is a fantastic way to free up your time, make your house smell amazing and impress the family or friends with a spicy twist on the traditional Sunday roast.
Given a long, slow cook, and smothered in pungent spices, the underrated shoulder of lamb offers up tender, moist, fall off the bone, well flavoured meat that will melt in your mouth.
Baharat is a warming spice blend from the Gulf States used mainly to spice meat and occasionally vegetables. Of course Parva Spices Baharat is used in this recipe however if you wish to prepare your own blend I have included Yottam Ottolenghi’s version from his book Jerusalem which only differs very slightly to Parva Spices version, the overall result will still be great (for exceptional, jaw dropping taste use Parva Spices Baharat 😉)
Slow Cooked Shoulder of Lamb (serves 6)
Pre heat the oven to 220°C/Gas Mark 7
1 shoulder of mature lamb
2 tbsp Baharat spice mix -
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 small cinnamon stick, coarsely chopped
½ teaspoon whole cloves
½ teaspoon ground allspice
2 teaspoons cumin seeds
1 teaspoon cardamom seeds
½ whole nutmeg, grated
2 tsp sea salt
2 tbsp olive oil
Place all the spices in a spice grinder or mortar and grind until a fine powder is formed. This should be just about the correct amount needed for the recipe but if you do have any leftover store in an air tight container where it will keep for about 8 weeks.
Now add 2 tbsps of the baharat to the olive oil and sea salt and mix together to form a paste.
Lightly score the skin of the lamb with a sharp knife, just shallow slashes, no need to go deep. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and pop in the oven to roast for 30 minutes.
After 30 minutes take the lamb out and turn the heat down to 120°C/Gas Mark ½. Smother the remaining spice paste over the lamb using a spatula or spoon. Add a glass of water to the roasting pan (do not pour it over the lamb!), cover with foil and pop back in the oven to slow cook for 6 hours or until the meat is falling off the bone. It's worth checking halfway through and adding another glass of water if necessary.
Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.
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