This article is written by a student writer from the Her Campus at Exeter chapter.
Spiced Shoulder of Lamb
This recipe looks impressive but is deceptively simple. The meat cooks in such a low temperature that the cooking time may be long but the preparation is minimal.
Simply crush your spices, rub them on the meat and get on with your day. The house will smell delicious and dinner will be waiting for you in the oven.
Ingredients:
- Shoulder of Lamb
- 2 tbsps Fennel Seeds, Coriander Seeds and Mustard Seeds
- 2 tbsps Cumin
- 2 tbsps Paprika
- 3 tbsps Oil
- Salt and Pepper
- Fresh Coriander
- Pomegranate
Method:
- Heat the oven to 120 degrees.
- Crush the fennel seeds, coriander seeds, mustard seeds, cumin and paprika. Add the salt, pepper and oil.
- Rub the spice mix over the lamb.
- Chop the lemon, garlic and onion in half. Place in an over-proof dish along with the lamb.
- Cover with foil and cook for 7 hours.
- Once cooked, drain of the excess fat.
- Pull the meat apart with a fork and add the fresh coriander and pomegranate.
This delicious pulled meat is so versatile. It can be enjoyed with hummus in pitta bread or served on top of couscous. If you fancy a treat, place in a brioche bun and have a pulled lamb burger!