15 Hour Lamb
Directions
- 1Crush coriander seeds in a mortar and pestle, add salt, then garlic, mixing to a pulp.
- 2Add spices and thyme; mix with olive oil to a paste.
- 3Score lamb shoulder and rub with marinade. Rest on rosemary and thyme.
- 4Cover with greaseproof paper and foil; roast at 160°C for 4 hours.
- 5Remove bones and fat from cooked lamb; shred with forks.
- 6Press shredded lamb into a roasting tin; mix with half the juices.
- 7Cover and weight heavily; refrigerate overnight.
- 8Cut lamb into portions; heat oil in a pan and fry, creating a crispy edge.
- 9Serve with jus, barley risotto, gremolata, crispy thyme breadcrumbs, and lamb jus.
Ingredients
- 2.25 kg lamb shoulder
- 1 tablespoon toasted coriander seeds
- 1 tsp flakey salt
- 6 garlic cloves
- 1 tsp black pepper
- 1 tsp nutmeg
- 1 tsp allspice
- 2 teaspoons dried thyme
- 1 drizzle olive oil
- 1 bed fresh rosemary
- 1 bed fresh thyme
- 1 few onions
- 1 few extra bones
- 1 butter
- 1 pearl barley risotto
- 1 gremolata
- 1 crispy thyme breadcrumbs
- 1 lamb jus
Equipment
ovenmortar and pestleroasting panforkspressure cookerknifewhiskgreaseproof paperfoil