Lamb

Slow-cooked lamb shoulder in chermoula yoghurt

Name: Slow-cooked lamb shoulder in chermoula yoghurt recipe
Yield: 6
Ingredients: 2 small red onions, finely chopped; 1/4 bunch coriander leaves, chopped, plus extra leaves to serve; 4 garlic cloves, thinly sliced; 3cm piece (15g) ginger, finely grated; 1 cup (280g) natural yoghurt, plus extra to serve; 2.8kg lamb shoulder, bone-in; 2 Lebanese cucumbers, finely chopped; 2 roma tomatoes, roughly chopped; Lime wedges & charred flatbread, to serve; 2 1/2 tbs ground cumin; 2 1/2 tbs ground coriander; tsp ground cinnamon; 3 tsp sweet paprika; 1 tsp each chilli flakes, ground allspice, ground ginger & ground turmeric; 1/2 tsp each cayenne pepper & ground black peppercorns

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by Dominic Smith

Dec 16, 2019

This slow cooked lamb will last in the fridge for up to 3 days, and is delicious served with tagine or added to wraps.

2 small red onions, finely chopped
1/4 bunch coriander leaves, chopped, plus extra leaves to serve
4 garlic cloves, thinly sliced
3cm piece (15g) ginger, finely grated
1 cup (280g) natural yoghurt, plus extra to serve
2.8kg lamb shoulder, bone-in
2 Lebanese cucumbers, finely chopped
2 roma tomatoes, roughly chopped
Lime wedges & charred flatbread, to serve

Chermoula spice

2 1/2 tbs ground cumin
2 1/2 tbs ground coriander
tsp ground cinnamon
3 tsp sweet paprika
1 tsp each chilli flakes, ground allspice, ground ginger & ground turmeric
1/2 tsp each cayenne pepper & ground black peppercorns

Method

1.

For the chermoula spice, place all the spices and 1 tbs sea salt flakes in a medium frypan over medium heat. Toast the spices, shaking pan and tossing spices for 1-2 minutes until toasted and fragrant. Transfer to a bowl and cool completely. Once cooled, transfer to an airtight container.
2.

To marinate the lamb, place half of the onion, coriander, garlic, ginger, yoghurt and 3 tbs chermoula spice in a food processor and pulse until finely chopped and combined. Season to taste. Place lamb in a large non-reactive bowl or container and rub the chermoula yoghurt all over. Season and cover with plastic wrap. Chill overnight to marinate.
3.

Remove lamb from fridge and stand until lamb returns to room temperature.
4.

Meanwhile, preheat oven to 160°C. When lamb is at room temperature, place on a wire rack over a roasting pan and spoon over any extra marinade left in the bowl. Place a sheet of baking paper over lamb and seal roasting pan with foil. Slow roast for 4-5 hours until lamb is tender and falls off the bone. Remove foil, increase oven temperature to 240°C. Continue to roast, uncovered, for 30 minutes until lamb has browned on top. Remove from oven and rest for 15 minutes before serving.
5.

Serve lamb on a large platter with remaining onion, cucumber, tomato, extra yoghurt, lime wedges and charred flatbread. Scatter with more chermoula spice to serve.