Step-by-Step Guide to Make Perfect Merguez-spiced Slow Roast Shoulder of Lamb

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Merguez-spiced Slow Roast Shoulder of Lamb is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Merguez-spiced Slow Roast Shoulder of Lamb is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook merguez-spiced slow roast shoulder of lamb using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Merguez-spiced Slow Roast Shoulder of Lamb:

1. Take 1 shoulder of lamb
2. Make ready 1 tsp cumin seeds
3. Get 2 tsp coriander seeds
4. Get 1 tsp fennel seeds
5. Make ready 1 tsp black peppercorns
6. Make ready pinch cayenne or dried chilli
7. Get 2 tsp smoked paprika
8. Make ready 2 garlic cloves, finely chopped
9. Get leaves from 2 spikes of rosemary or 1 tsp dried rosemary
10. Take 2 tsp sea salt
11. Prepare 2 tbsp olive oil
12. Prepare 1 tbsp white or red vinegar

Steps to make Merguez-spiced Slow Roast Shoulder of Lamb:

1. Place the cumin, coriander and fennel seeds and black peppercorns in a pestle and mortar and crush. Add the cayenne or chilli, smoked paprika, chopped garlic, rosemary, salt and olive oil and mix together to make a rub. Preheat the oven to 220C/Gas 7.
2. Place the lamb in a roasting tin and score slits all over the top with a sharp knife. Scrape the spice mix on top of the lamb and use your hands to rub it in all over, bottom and top, and pushing it into the slits.
3. Place the lamb in the hot oven and roast for about 25 minutes until smoking and slightly scorched on top. Remove from the oven. Reduce the temperature to 120C/Gas 1/2. Add the vinegar and a couple of glasses of water to the roasting tin (don't pour it over the meat). Cover with foil and return to the oven.
4. Cook the lamb slowly for 5-6 hours then remove from the oven and leave to rest for 20 minutes. Transfer the gravy to a pan and reduce or thicken if you wish. Shred the lamb, serve piled on top of cumin-spiked rice and with some hot juices drizzled over.
5. Leftovers can be frozen in the rest of the gravy or used the next day in wraps with sliced red pepper and sweet chilli sauce, or in a pilaf, or all three! There's even enough meat for the dog…

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