This spicy lamb shoulder is absolutely delicious…it is melt-in-your-mouth lamb with a fantastic spicy zing! Great as pulled lamb served on flatbread with coleslaw the next day….two meals out of one!
Ingredients:-
- 1 lamb shoulder
- 1 brown onion, quartered
- 200mls water
- fresh parsley to garnish
- 1 tbsp cumin
- ½ tbsp Spanish smoked paprika
- ½ tbsp sumac
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ½ tbsp grated ginger
- 2 garlic cloves, chopped & crushed with the blade of a knife
- ½ tsp freshly ground black pepper
- ½ tbsp sea salt flakes (less if it is finely ground)
- 1 tbsp fresh lemon juice
- 2½ tbsp olive oil
Method:-
- Combine the cumin, paprika, sumac, cinnamon, ground and grated ginger, garlic cloves, pepper and salt.
- Add the olive oil and lemon juice.
- Make lots of slits in the lamb with a sharp knife, and rub the paste in all over pressing it into the slits. If you have time let it marinate for 4 hours in fridge. (If you chose not to this it will still be fine, but it will give more flavour).
- Place the lamb in a baking dish fat side up, and place onion quarters around, and pour the water into the dish, not over the lamb. Cover with foil.
- Place dish in BBQ in the middle, with the jets on low at the sides not under the lamb, temperature should be around 170°C. Roast for 2½ hours with foil on, then remove foil and roast for another 2 hours, or until lamb is tender and pulls away easily from the bone.
- Serve on a platter with fresh chopped parsley sprinkled over.
Enjoy! Please leave a comment below and/or on the Instagram page to let me know how you liked it
NOTE:- This recipe can be done in the oven the same way, or in a slow cooker for about 6-7 hours with no changes to the ingredients, water or method.
