Pulled shoulder of lamb
Added by laurensexton | Wed 23 Jan 2013 @ 13:25
A fuss-free and flavoursome Sunday roast that takes just 15 minutes hands-on prep time.
Slow roasting gives time for the herbs and spices to work their way into the meat and fill your kitchen with delicious aromas, making everyone eager to get to the table and tuck into your food.
See more at: http://www.lemonsqueezy.eu
1.7kg shoulder of lamb on the bone
2 tablespoons fresh thyme leaves
1 sprig rosemary
From the storecupboard:
4 garlic cloves
1 tablespoon paprika
1 tablespoon cumin seeds
1 teaspoon caraway seeds
3 tablespoons olive oil
1 teaspoon sea salt
PRE-HEAT THE OVEN TO 160˚C/140˚C FAN/GAS 3
Wash the meat and pat dry with kitchen paper. Put it in a large roasting tin and set aside.
Peel the garlic cloves. Wash the thyme and rosemary sprigs and finely chop the leaves. Zest and juice the lemon.
Put the garlic cloves, cumin and caraway seeds, paprika and sea salt in a pestle and mortar and lightly crush. Add the oil, lemon zest and fresh herbs and work to a paste.
Beat in the lemon juice, add a generous grinding of black pepper and stir to combine.
Rub the aromatic paste over the lamb and add 100ml of water to the tin. Roast in the oven for 40 minutes. Baste the lamb with the cooking juices and cover the tin with foil. Return to the oven and continue roasting for another 3 hours, basting the meat every hour.
Remove the pan from the oven and skim the thin film of fat from the cooking juices. Cover the meat with foil and leave to rest for 10 minutes.
Pull the meat from the bones with a fork and serve drizzled with the aromatic cooking juices.