Meltingly tender lamb is infused with aromatic spices that cut through the rich meat. With plenty of extra pan juices to spoon over everything, this is my perfect meal to share with family and friends.
Serves: 6
INGREDIENTS
1 teaspoon each ground cumin, cardamom, allspice and smoked paprika
2 tablespoons olive oil
1.2 – 1.5 kilogram boned lamb shoulder
4 red onions, thickly sliced
12 large cloves garlic, skin on
2 cups boiling water
sea salt and ground pepper
METHOD
Preheat the oven to 220°C fan bake.
Combine all the spices in a small bowl with the oil.
Lightly score the skin side of the lamb with a sharp knife. Place skin side down in a lightly oiled, deep roasting dish and season generously with salt and pepper.
Rub over half of the spice oil then turn over. Season and rub in the remaining spice oil.
Place in the oven and roast for 10 minutes to sear the lamb.
Reduce the oven to 140°C fan bake.
Take the lamb out and add the onions and garlic to the pan, pushing some of them under the lamb. Season the onions then pour the water into the dish, but not over the meat.
Place a piece of baking paper over the lamb then cover the dish very tightly with foil.
Cook the lamb for 2½ - 3 hours or until it will pull apart easily with a fork.
Transfer the lamb, onions and garlic to a platter and cover to keep warm.
Tip the pan juices into a saucepan and scoop off any surface fat then squeeze in the flesh from 4 of the cooked cloves of garlic. Boil for 5 minutes and season if needed. Tip into a jug and serve with the lamb.
Menu: Serve with Rice with Puy Lentils and Roasted Nuts, Roasted Carrots with Yoghurt and Cracked Wheat, and Winter Greens Salad with Mint Dressing.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.