Slow-braised lamb shoulder with preserved lemon and spices

Slow-braised lamb shoulder with preserved lemon and spices
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, Oven time 4 hours plus resting

Lamb shoulder is slow-braised with a preserved lemon spice paste, then cooked low and slow for meat so tender it falls from the bone.

You might also like our slow-cooked shoulder of lamb with chill jam and rosemary.

Nutrition: per serving

Calories
482kcals
Fat
27.3g (10.2g saturated)
Protein
52.2g
Carbohydrates
5.9g (4g sugars)
Fibre
2.2g
Salt
0.9g
Calories
482kcals
Fat
27.3g (10.2g saturated)
Protein
52.2g
Carbohydrates
5.9g (4g sugars)
Fibre
2.2g
Salt
0.9g

Ingredients

  • 2 tsp cumin seeds
  • 1 large preserved lemon, peel only, roughly chopped
  • 1 red onion, roughly chopped
  • 1 garlic bulb, cloves peeled and roughly chopped
  • 1 tsp ground cinnamon
  • 1 small bunch coriander, leaves and stems roughly chopped, plus extra to serve
  • 2 tbsp olive oil
  • 1 large lamb shoulder (1.5-1.8kg)
  • 1 tbsp pomegranate molasses
  • Lemon wedges to serve (optional)

For the tahini sauce

  • 200g greek yogurt or dairy-free alternative
  • 2 tbsp tahini paste (we used Belazu)
  • 1 garlic clove, crushed
  • 2 tsp lemon juice

You’ll also need

  • Spice grinder/pestle and mortar
  • Food processor
  • Large casserole with a lid

Method

  1. Heat the oven to its highest setting. Gently heat the cumin seeds in a small dry frying pan for 3-4 minutes until they start to pop and brown. Cool a little, then grind to a powder in a spice grinder/pestle and mortar.
  2. Put the cumin in a food processor with the preserved lemon, onion, garlic, cinnamon, coriander, 1 tbsp of the oil and some salt and pepper, then whizz to form a thick paste.
  3. Make slashes in the lamb skin about 1cm deep. Rub the spice mix over and into the slashes, then put the meat in the casserole. Add the pomegranate molasses, remaining 1 tbsp oil and 150ml water. Put a sheet of baking paper on top of the lamb, then a sheet of foil. Add the lid to cover as tightly as you can.
  4. Transfer the dish to the oven and turn the heat down to 130ºC fan/gas 2. Cook for 3½ hours. Remove the lid, foil and baking paper and return to the oven for a further 30 minutes. Remove from the oven – the meat should be falling from the bone (see Know How). Cover and set aside to rest for 30 minutes.
  5. Meanwhile, beat together all the ingredients for the tahini sauce and season to taste.
  6. Serve the lamb with the tahini sauce, extra coriander and, if you like, lemon wedges on the side.

delicious. tips

  1. Make the lamb up to 2 days ahead. Shred while warm and cover with any cooking juices. Reheat in a covered dish in a 150ºC fan/ gas 3½ oven for 20 minutes until warmed through.

  2. Low, slow cooking breaks down the tough connective tissue in cuts like shoulder and shanks. If the meat isn’t falling-off-the-bone tender after the cooking time, cook for another 20-30 minutes until it’s fork-able.

Recipe By

Louise Pickford

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