Slow-roasted spiced lamb shoulder

  • 3 hrs 30 mins cooking
  • Serves 6
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Slow-roasted spiced lamb shoulder
  • 2 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1/4 teaspoon chilli powder
  • 1 1/2 teaspoon sea salt flakes
  • 2 tablespoon olive oil
  • 1.2 kilogram lamb shoulder, with shank intact
  • 2 clove garlic, sliced thinly
  • 8 (200g) shallots
  • 375 gram baby carrots, trimmed
  • 1 cup (250ml) boiling water


Slow-roasted spiced lamb shoulder
  • 1
    Preheat oven to 180°C (160°C fan forced).
  • 2
    Dry-fry spices in a small frying pan until fragrant. Combine spices, salt and 1 tablespoon of the oil in a small bowl.
  • 3
    Using a small sharp knife, cut slits into lamb at 2.5cm (1-inch) intervals, push garlic into cuts.
  • 4
    Heat remaining oil in a large flameproof baking dish on stove top over medium heat, add lamb, brown on both sides. Remove lamb from dish.
  • 5
    Add shallots and carrots to dish, cook, turning, until browned. Remove from dish, reserve.
  • 6
    Place lamb in dish, then rub all over with spice mixture. Pour the water around lamb, cover loosely with foil. Transfer to oven, roast 1½ hours.
  • 7
    Reduce oven temperature to 160°C (140°C fan forced). Uncover lamb, roast a further 1 hour. Add carrots and shallots, roast a further 30 minutes or until lamb is tender. Cover lamb, rest 10 minutes, then slice thickly. Strain pan juices into small heatproof jug.
  • 8
    Serve lamb with shallots, carrots and pan juices.

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