# 15 Hour Lamb

A 15-hour slow-roasted lamb shoulder, shredded, pressed, and seared for a crispy crust, served with barley risotto and a flavorful jus.

- Total time: 15 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Crush coriander seeds in a mortar and pestle, add salt, then garlic, mixing to a pulp.
2. Add spices and thyme; mix with olive oil to a paste.
3. Score lamb shoulder and rub with marinade. Rest on rosemary and thyme.
4. Cover with greaseproof paper and foil; roast at 160°C for 4 hours.
5. Remove bones and fat from cooked lamb; shred with forks.
6. Press shredded lamb into a roasting tin; mix with half the juices.
7. Cover and weight heavily; refrigerate overnight.
8. Cut lamb into portions; heat oil in a pan and fry, creating a crispy edge.
9. Serve with jus, barley risotto, gremolata, crispy thyme breadcrumbs, and lamb jus.

## Equipment

- oven
- mortar and pestle
- roasting pan
- forks
- pressure cooker
- knife
- whisk
- greaseproof paper
- foil

## Source

- Original video: https://www.instagram.com/p/DHYJosGTLu8/
- Recipe page: https://www.cliprecipe.com/recipe/56fb572b-6bbc-4d62-9964-72992124291e
- Extracted: 2025-03-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt