Easiest Way to Make Ultimate Merguez-spiced Slow Roast Shoulder of Lamb

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, merguez-spiced slow roast shoulder of lamb. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Merguez-spiced Slow Roast Shoulder of Lamb is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Merguez-spiced Slow Roast Shoulder of Lamb is something which I have loved my entire life.

To begin with this particular recipe, we have to 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. Make ready shoulder of lamb
2. Take cumin seeds
3. Prepare coriander seeds
4. Get fennel seeds
5. Make ready black peppercorns
6. Get cayenne or dried chilli
7. Prepare smoked paprika
8. Take garlic cloves, finely chopped
9. Get from 2 spikes of rosemary or 1 tsp dried rosemary
10. Prepare sea salt
11. Take olive oil
12. Make ready 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…

So that is going to wrap it up with this special food merguez-spiced slow roast shoulder of lamb recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!