Merguez-spiced Slow Roast Shoulder of Lamb.

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Ingredients of Merguez-spiced Slow Roast Shoulder of Lamb

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

Merguez-spiced Slow Roast Shoulder of Lamb instructions

  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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