Ultimate Slow-Roasted Lamb Shoulder
Meltingly tender slow-roasted lamb shoulder with a bold spice rub, served with herbed yogurt sauce, flatbreads, and roasted vegetables.
Marthinus Strydom
Grilled Flatbreads (No Yeast, No Fuss)
The Story
The preparation of slow-roasted lamb shoulder is deeply rooted in Mediterranean and Middle Eastern culinary traditions, where lamb has been a staple for centuries due to its adaptability to the region's terrain and climate. This dish embodies the essence of communal feasting, often enjoyed during significant celebrations and gatherings. The use of a bold spice rub reflects a historical penchant for aromatic spices, which were historically traded along the Silk Road, influencing the flavor profiles of Middle Eastern cuisine. Pairing the tender lamb with herbed yogurt sauce and flatbreads is reminiscent of the mezze style of dining, where various small dishes are shared among friends and family. The inclusion of roasted vegetables not only complements the lamb but also highlights the agrarian roots of these cultures, where fresh, locally-sourced produce is central to the diet. This dish is a testament to the rich tapestry of flavors and traditions that characterize Mediterranean and Middle Eastern gastronomy.
Subscripe to my Facebook page.
Subscripe to my Youtube channel.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
Ingredients
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.
