FESTIVE RECIPE: Slow-Roast Spiced Lamb Shoulder with Sumac Onions

Slow-Roast Lamb Recipe

Finish 2018 with a meltingly tender Slow-Roast Lamb dish that’s not only ‘crispy’ and ‘golden’, but will leave your party guests feeling full with its juicy goodness! Taken from bonappetit.com…

Cooking Time: Preparation time 6 hrs+, cooking time 4 hrs

Serves: 8, medium difficulty

Ingredients:

6–7lb bone-in lamb shoulder

Salt

Freshly ground pepper

2 tbsps black peppercorns

2 tbsps coriander seeds

2 tbsps paprika

2 tsps ground cinnamon

1 tsps ground cardamom

1 tsps ground cloves

1 tsp freshly grated nutmeg

1 large red onion, thinly sliced

3 tbsps fresh lemon juice

2 tsps sumac

½ cup mint leaves

½ cup parsley leaves with tender stems

Water

Equipment Needed: Wire rack set, baking sheet, small skillet, spatula, mortar and pestle, small bowl, foil, cutting board

Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet. Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.

Let lamb sit out on counter at room temperature 1 hour before roasting. Place a rack in middle of oven; preheat to 275°. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3–3½ hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.

Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften. Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.