Prepare to embark on a tantalizing gastronomic journey that will transform your kitchen into a fragrant haven of Middle Eastern flavors! This Lamb Spice Perfumed Shoulder of Lamb is not just a recipe; it's a culinary experience that promises to elevate your cooking skills and impress even the most discerning food lovers. With a perfect blend of aromatic spices and a slow-cooking technique that guarantees melt-in-your-mouth tenderness, this dish is about to become your new favorite showstopper.
Prep Time: 15 mins
Cook Time: 180 mins
Total Time: 195 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2-3 lbs shoulder of lamb
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup chicken stock
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the lamb cooks evenly and slowly, allowing the flavors to develop.
- In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, cinnamon, salt, and pepper. Mix well to create a spice rub for the lamb.
- Drizzle the olive oil over the shoulder of lamb. Use your hands to rub the oil into the meat, ensuring it is well coated.
- Take the spice mixture and rub it generously all over the shoulder of lamb, making sure to cover all sides. Allow the lamb to marinate for at least 15 minutes at room temperature, or longer if you have time (up to 24 hours in the refrigerator for deeper flavor).
- In a large, oven-safe pot or Dutch oven, heat a bit more olive oil over medium-high heat. Once hot, sear the lamb on all sides until browned (about 4-5 minutes per side). This step enhances the flavor through caramelization.
- Once the lamb is browned, remove it from the pot and set it aside. In the same pot, pour in the chicken stock, scraping up any browned bits from the bottom of the pot with a wooden spoon. This will add depth to the sauce.
- Return the lamb to the pot, ensuring it is partially submerged in the stock. Cover the pot with a lid or tightly with aluminum foil to keep the moisture in.
- Transfer the pot to the preheated oven and roast the lamb for about 3 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally to ensure there is enough liquid; add more stock if necessary.
- Once the lamb is cooked, remove it from the oven and let it rest for 15-20 minutes before serving. This allows the juices to redistribute within the meat.
- Serve the lamb with the pan juices drizzled over the top, accompanied by your choice of sides such as rice, couscous, or roasted vegetables.
Tips
- Marination is Key: For the most intense flavor, let your lamb marinate overnight in the refrigerator. The longer the spices mingle with the meat, the more complex and rich the taste will be.
- Choose the Right Cut: A shoulder of lamb is ideal for slow cooking due to its higher fat content, which ensures a juicy and tender result.
- Searing Matters: Don't skip the searing step! This technique locks in flavors and creates a beautiful caramelized exterior that adds depth to your dish.
- Low and Slow is the Way to Go: Patience is crucial. The low temperature and long cooking time break down the tough muscle fibers, resulting in incredibly tender meat.
- Rest Your Meat: Always let the lamb rest after cooking. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.
- Liquid Level Check: Periodically check the pot during cooking to ensure there's enough liquid. Add more stock if it seems to be drying out.
- Serving Suggestion: Pair this lamb with a fresh herb salad or mint yogurt sauce to complement the rich, spicy flavors.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 3g
Protein: 38g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 130mg
