Ultimate Slow-Roasted Lamb Shoulder
Author: Marthinus Strydom
Category: Lamb
Meltingly tender slow-roasted lamb shoulder with a bold spice rub, served with herbed yogurt sauce, flatbreads, and roasted vegetables.
Method
- Pat the lamb dry and score the fat. Insert garlic slices into small incisions. Rub with mixed spices. Brush with marinade of olive oil, pomegranate molasses, honey, lemon zest and juice. Wrap and marinate overnight (optional).
- Preheat oven to 325°F (160°C). Place onions in a roasting pan and place lamb on top, fat side up. Add wine and water around the lamb.
- Cover tightly with foil and roast for 4–5 hours. Remove foil for the last 30 minutes, increase oven to 400°F (200°C), and roast uncovered.
- Remove from oven, rest 15–20 minutes under foil.
- Mix yogurt with garlic, mint, dill, lemon juice, and salt. Chill until serving.
- Shred or carve lamb. Serve with caramelized onions, yogurt sauce, flatbreads, vegetables, herbs, and pomegranate seeds.
For the Lamb
2½
kg kbone-in lamb shoulder
6 garlic cloves, sliced
2 sprigs fresh rosemary, chopped
2 tbsp
(6 Teaspoons)
ground sumac
1 tbsp
(3 Teaspoons)
ground cumin
1 tbsp
(3 Teaspoons)
smoked paprika
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp aleppo pepper (or red chili flakes)
2 tbsp
(6 Teaspoons)
olive oil
2 tbsp
(6 Teaspoons)
pomegranate molasses
1 tbsp
(3 Teaspoons)
honey
1 zest and juice of lemon
2 large onions, sliced
1 cup
(48 Teaspoons)
dry white wine (or chicken stock)
1 cup
(48 Teaspoons)
water
kosher salt and black pepper to taste
For the Yogurt Sauce
1 cup
(48 Teaspoons)
greek yogurt (full-fat)
1 garlic clove, minced
1 tbsp
(3 Teaspoons)
fresh mint, chopped
1 tbsp
(3 Teaspoons)
fresh dill, chopped
½
juice of lemon
pinch of salt
Optional
flatbreads, roasted vegetables, fresh herbs, pomegranate seeds