Name: Slow-roasted lamb shoulder
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 1
Ingredients: 2kg bone-in lamb shoulder; 18.20 gm olive oil; 2.50 gm smoked paprika; 2.50 gm ground cinnamon; 1 tsp cumin seeds; 250ml chicken stock; 125ml white wine; 1 orange, zested, juiced; 4 red-skinned potatoes, cut into quarters; 1 red onion, cut into thick wedges; 80g olive; 40.00 ml finely chopped toasted pistachios; 40.00 ml mint leaves; 2 wholemeal pita pockets, toasted

Slow-roasted lamb shoulder

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Prep Time:
20 minutes

Cook Time:
210 minutes

Total Time:
230 minutes

Tender slow-cooked lamb roast that melts in your mouth.

Ingredients:

2kg bone-in lamb shoulder
2.50 gm smoked paprika
2.50 gm ground cinnamon
1 tsp cumin seeds
250ml chicken stock
125ml white wine
1 orange, zested, juiced
4 red-skinned potatoes, cut into quarters
1 red onion, cut into thick wedges
80g olive
40.00 ml finely chopped toasted pistachios
40.00 ml mint leaves
2 wholemeal pita pockets, toasted

Instructions:

Preheat the oven to 150C. Put the lamb in a roasting pan and drizzle with oil. Sprinkle paprika, cinnamon, and cumin over the lamb. Season generously with salt and pepper.
Pour the stock, wine, and orange juice around the lamb, then cover it with foil. Bake for 2 1/2 hours. Spoon the flavorful pan juices over the lamb, and add the potato and onion around it. Cover with foil again and bake for 1 hour until the lamb is tender and almost falling off the bone.
Transfer the succulent lamb onto a beautiful serving platter. Surround it with tender potatoes, onions, and flavorful olives. Finish by delicately garnishing the lamb with fragrant orange zest, crunchy pistachios, and fresh mint leaves. Accompany this exquisite dish with crispy toasted pita bread.

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