A melt-in-your-mouth one-pit dinner to impress the whole family. This lamb is slow-cooked in a Middle Eastern rub of orange, paprika, garlic and cinnamon.
- 1.4 kg bone-in lamb shoulder
- 2 red onions, cut into thick wedges
- 700 g large Desiree potatoes, cut into three crossways
- 2 cups chicken stock
- ½ cup fresh orange juice
- 2 tbsp red wine vinegar
- ½ cup pitted Sicilian olives, halved
- 1 cup fresh mint leaves
Middle Eastern lamb
- 3 tsp finely grated orange rind
- 2 tbsp orange juice
- 3 cloves garlic, crushed
- 2 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp cumin seeds
- Salt and pepper, to taste
- To make rub, combine all ingredients in a bowl.
- Cut three slashes, at even intervals, across the top of the shoulder. Season.
- Heat an oiled, large flameproof roasting pan over a medium to high heat. Add lamb. Cook for 4 minutes on each side, or until browned. Remove. Coat lamb all over with rub.
- Add onions to roasting pan over a medium heat. Cook, stirring occasionally, for 2 minutes. Return lamb to pan, skin-side down. Arrange potatoes around lamb. Add stock, juice and vinegar. Top with a sheet of baking paper. Cover tightly with foil.
- Cook in a slow oven (150C) for 3 hours. Discard foil and paper. Turn lamb over. Baste with cooking juices.
- Cook, uncovered, basting halfway through, for a further 30 minutes, or until meat pulls away easily from the bone. Remove. Rest, loosely covered with foil, for 15 minutes.
- Serve lamb and potatoes topped with onions, pan juices, olives and mint.
Replace lamb shoulder with a leg of lamb, if you prefer.
Meat may not break up as easily as when cooking a lamb shoulder.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.6 g|
|Total carbohydrates||28.1 g|
|- Sugars||7.4 g|
|Dietary fibre||6.2 g|