Slow Cooked Lamb Shoulders
By Naz Muhammad
We are pleased to announce our collaboration with food blogger and nutritionist Naz of Fusion Food Diary (@fusionfooddiary), who is contributing exclusive recipes to FtL throughout this month of Ramadan.
This attractive lamb dish is a satisfying meat feast for any occasion. It is slow cooked to perfection leaving the meat falling off the bone and melting in your mouth.
I have brought together the fusion of traditional Pakistani and British spices and balanced it delicately so that the whole dish is an exquisite dining experience.
- 2 lamb shoulders left whole
- 6 tbsp olive oil
- Juice of one large lemon
- 2 level tsps salt or to your taste
- 4 tsps crushed garlic
- 1 tsp black pepper
- 2 tsps tandoori powder
- 1 tsp cumin powder
- Half a tsp of white pepper
- 1 tbsp chopped fresh rosemary
- 1 tsp dried rosemary
- Mix all of the ingredients together and gently rub into the lamb. Cover and refrigerate overnight.
- The next day bring the lamb out of the fridge around 2 hours before going into the oven for cooking to allow it to come to room temperature.
- Place in a roasting dish and cover tightly with foil ensuring that no steam can escape.
- Roast at 200°C for around 2.5-3 hours removing from the oven and turning carefully after the first hour, then again after every half hour. Ensure you cover tightly each time.
- When the lamb is tender and falling off the bone, remove from the oven still covered, and leave to rest for half an hour before serving.
If you have any recipes you want published, Contact Us now. We’d love to hear from you!