Directions
- 1Crush the coriander seeds in a mortar and pestle.
- 2Add salt to the crushed coriander seeds and keep crushing.
- 3Add garlic to the mixture and mix to a pulp.
- 4Add all spices and dried thyme with a drizzle of olive oil and mix until a paste forms.
- 5Score the lamb on the fatty side with a knife in a cross-hatch pattern.
- 6Rub the marinade all over the lamb.
- 7Rest the lamb on a bed of fresh rosemary and fresh thyme.
- 8Cover the lamb with greaseproof paper and a double layer of foil.
- 9Roast the lamb in the oven at 160° fan for 4 hours without touching.
- 10Once cooked, remove the bones and any fatty bits from the lamb.
- 11Shred all the meat with two forks.
- 12Press the shredded meat into a lined small roasting tin.
- 13Drain the lamb juices and remove the fat.
- 14Mix about half of the meat juices through the shredded lamb.
- 15Cover the lamb with greaseproof paper and weigh it down heavily with another roasting tray filled with cans and heavy books.
- 16Place the lamb in the fridge overnight.
- 17Start the jus in a pressure cooker using the lamb bones from the shoulder and a few extra roasted onions, garlic, carrots, celery and bay leaf.
- 18Strain the jus and reduce it down heavily.
- 19Whisk butter through the jus to finish.
- 20Remove the lamb from the tray and cut off the edges.
- 21Slice the lamb into long batons or desired portions.
- 22Heat a little oil in a pan and quickly fry the lamb to create a crispy edge.
- 23Turn the lamb and repeat the frying process.
- 24Carefully remove the lamb, as it will be meltingly tender inside.
- 25Serve the lamb with the jus poured over it.
- 26Serve with a barley risotto, gremolata, and crispy thyme breadcrumbs.
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
- fresh rosemary
- fresh thyme
- onions
- carrots
- celery
- bay leaf
- butter
- barley risotto
- gremolata
- crispy thyme breadcrumbs
Equipment
mortar and pestlekniferoasting tinfoiloventwo forkspressure cookerpan
Tips
- You can serve the lamb with a deconstructed scotch broth with a pearl barley risotto.
- The hard sear holds the lamb together and gives a delicious crispy crust.
- The cut edges of the lamb can be used to make a crispy lamb salad.
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m