This roast lamb shoulder can also be done with leg of lamb.
This recipe brought back memories of growing up for me. Ten hour slow roasted lamb was a family favourite though my parents cooked it with Italian spices. The meat is so tender.
The version in our family cookbook calls for leg of lamb but I decided to use the shoulder. Shoulder is cheaper and personally I think it tastes equally as good cooked in this way.
Whether you use leg or shoulder, I hope you try this one. It’s more the long cooking time that I want to promote here than anything else. If you like Italian food, try the technique with oregano, rosemary, garlic and thyme with a splash of wine.
If you’d like to do your own French interpretation, use lots of onions, whole shallots, garlic and again wine.
In this rather Indian style dish, I used many of the spices I use in my traditional lamb rogan josh recipe though I did decide to add a nice dry white wine which doesn’t feature in most Indian dishes.
You could of course just use a nice lamb, vegetable or chicken stock instead.
International & UK Orders
- 1 bone in or out shoulder of lamb
- 2 tablespoon freshly ground pepper
- 1 teaspoon flaky sea salt
- 3 tablespoon rapeseed oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon (or more) green chilli paste
- 1 one inch stick of cinnamon or cassia
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 2 tablespoons rose water
- 500ml dry white wine
- 2 large onions - very finely chopped
- 4 carrots - roughly chopped
- 1 cup (250ml) plain flour
- Pre-heat your oven to 150c.
- Bring the shoulder of lamb to room temperature.
- Rub a little of the oil over it and then press the crushed pepper and salt into the flesh.
- Heat the remaining oil in a large saucepan with a lid.
- When the oil is good and hot but not smoking, brown the lamb joint all over.
- Now add the cumin seeds, cinnamon stick, coriander powder and red chilli powder.
- Move the spices around for 30 seconds being very careful not to let them burn.
- Pour in the chopped onions and carrots followed by the garlic, ginger and green chilli pastes.
- Now add the white wine and and rose water and bring to a rolling simmer.
- Make a dough with the flour and a little water. You won't be eating this so it doesn't need to look pretty.
- Place the lid on the saucepan and then roll the dough out into a long rope shape.
- Use this to seal the lid so that no air can escape when cooking. Believe me, this is an important step and adds so much to the final dish.
- Place in the oven for ten hours.
- When ready to serve, remove the lid at the table. The aroma will be amazing.
- Serve with rice or roast potatoes.