I love making things that have a wow factor and look like I have spent hours in the kitchen, but that are actually dead simple. This amazing dish of lamb that is so tender it can be cut with a spoon, requires less than five minutes preparation and then 7 or 8 hours in the oven and people go crazy over it. It has become one of my go-to dishes for Shabbat dinners and dinner parties. I used to make the spice rub myself (it is a mixture of ground coriander, fennel seeds, star anise, cardamom and pepper and I have included the link to Neil Perry’s recipe for it below) but now the wonderful and entrepreneurial folk at Continental Kosher Butcher on Glenferrie Road are making the marinade and vacuum packing shoulder of lamb in it to make this even simpler.
Neil Perry serves his with aioli. I like to serve mine with pomegranate, mint leaves and lemon wedges and an accompanying bowl of tahina sauce. The meat does shrink when you cook it, so I will generally roast 2 or 3 at the same time, depending on how many people I have and what other dishes I am making. This is also KLP and a great option for Seder if you have 2 ovens and can spare one to cook the lamb all day.
Slow Roasted Shoulder of Lamb
2 lamb shoulders marinated in the Neil Perry spice mix
a handful of mint leaves
seeds from 1 pomegranate
a drizzle of olive oil
pinch of salt
1 cup of water
Slice 2 of the lemons thinly and line a heavy based baking wish with a lid (I use a Bessamer).
Preheat the oven to 130C.
Place the lamb on top of the lemons and drizzle with a tiny bit of oil.
Place the water in the bottom of the dish.
Cover the lamb with a sheet of baking paper (this prevents drying out) and tight fitting lid.
Put the lamb in the oven for 3 hours.
Remove the lamb from the oven, baste it and then turn the oven down to 100C.
Return the lamb to the oven and roast for a further 4 hours, basting once or twice.
Take the lid off and roast for another 30 minutes.
To serve, place the lamb on a serving plate. Fork through the meat to separate it from the bones. Sprinkle over some salt. Scatter with lemon wedges (cut from the remaining lemon), pomegranate aerils and fresh mint leaves.