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Shoulder of Lamb

Spiced Shoulder of Lamb

Mediterranean Spiced and Baked Lamb

Shoulder of lamb can be dodgy, and by that I mean that you never know how fatty it's going to be.
With this healthy cooking method you can get rid of almost all the fat and leave yourself with the spicy, tender, succulent lamb meat and the baked carrots and potatoes in a rich red wine and onion sauce.
It's easy to prepare and looks, smells and tastes just great.
Just follow the clear and easy, step-by-step instructions below to produce superb results every time.

Spiced Shoulder of Lamb Ingredients for four People

One shoulder of Lamb about 2k/4.4lb. bone in
Two Large onions - sliced
Six cloves of garlic - whole, skin off
Twelve small potatoes
Eight medium carrots - scraped but left whole
About half a bottle of good red wine
Olive oil to brown the meat
One teaspoon of cornflour (cornstarch) slaked - to thicken the sauce
A large roasting tin
A large casserole dish or tagine

The spices

One tablespoon of cumin seeds
Two teaspoons of coriander seeds
Two small dried cayenne peppers or chillis
One piece of star anise
One teaspoon of salt

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Method

O.K. First prepare the spices - dry fry them all in a pan over a medium heat - until golden and aromatic.
Then grind them to powder in a pestle and mortar and pass through a seive. Or it's very easy to whizz them up in a coffee grinder.
Rub the mixture well well into the meat and leave for an hour to rest.
Brown the meat all over in the olive oil.
Place the carrots, garlic and potatoes in the bottom of a large roasting tin with the sliced onions in the middle.
Place the meat on top of the onions.
Pour in the wine and cover with some aluminium foil, making sure to get a good seal.
Bake in a hot oven 400ºf/200ºc. for thirty minutes.
Now turn down the heat to 350ºf/180ºc. and cook for a further hour.
Remove the meat, carrots, potatoes and garlic from the liquid and place into a serving casserole or tagine.
Put the casserole back into the oven at 400ºc/200ºf for ten minutes while you make the sauce.
To make the sauce - first skim all the fat off the surface of the liquid and discard.
Pour all the juices and the onions into a pan - bring to the boil and thicken to the approiate consistency with the corn flour and water mixture.
Now - bring the casserole out of the oven - pour over the sauce and serve.