Karen Martini's slow-roasted, spiced lamb shoulder

Name: Karen Martini's slow-roasted, spiced lamb shoulder
Cook time: 2 h 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 350g moghrabieh (pearl cous cous); 1 tbsp cumin seeds; 1 tbsp black peppercorns; 1 garlic bulb, skin on, cloves separated and bruised; 2½ tbsp baharat (Middle Eastern spice mix); 2 tbsp salt flakes; 2.2kg boneless lamb forequarter, cut into 10 pieces, fat trimmed; 100ml extra virgin olive oil; 5 carrots, each peeled and cut into 4 pieces on an angle; 1 large onion, skin on, cut into 6 wedges; 1 leek, white and pale green parts finely sliced; peeled zest of ½ lemon and juice of 1 lemon (60ml); 2 dried limes; 4 fresh bay leaves; 1 green chilli, split lengthways; 1.5 litres chicken stock; 6 dates, pitted and split in half; 10 thyme sprigs; mint and coriander leaves, to garnish; greens, yoghurt and bread, to serve

Karen Martini

October 14, 2022

Serve this slow-roasted lamb with greens, thick yoghurt (pictured) and bread. Benjamin Dearnley

Time:2 hours +Serves:6

I have lost count of the number of ways I slow-cook lamb shoulder, but taking it in a Middle Eastern direction with fragrant spices in a wet-ish roast is a favourite. This version is sticky and intensely flavoured, with the lemon and dried limes brightening and slicing through the richness. The pops of sweetness from the dates add yet another dimension. With the carrots and moghrabieh, this is a mostly complete dish, though some wilted greens and yoghurt really round it out.

Ingredients

350g moghrabieh (pearl cous cous)
1 tbsp cumin seeds
1 tbsp black peppercorns
1 garlic bulb, skin on, cloves separated and bruised
2½ tbsp baharat (Middle Eastern spice mix)
2 tbsp salt flakes
2.2kg boneless lamb forequarter, cut into 10 pieces, fat trimmed
100ml extra virgin olive oil
5 carrots, each peeled and cut into 4 pieces on an angle
1 large onion, skin on, cut into 6 wedges
1 leek, white and pale green parts finely sliced
peeled zest of ½ lemon and juice of 1 lemon (60ml)
2 dried limes
4 fresh bay leaves
1 green chilli, split lengthways
1.5 litres chicken stock
6 dates, pitted and split in half
10 thyme sprigs
mint and coriander leaves, to garnish
greens, yoghurt and bread, to serve

Method

Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Cook the moghrabieh for 25 minutes in boiling, salted water, then drain and put aside.
Step 3
Using a mortar and pestle, crush the cumin and pepper, then add the garlic and crush, skin and all. Add the baharat and salt and combine well.
Step 4
Place the garlic mix in a large bowl containing the lamb and massage into the meat.
Step 5
Heat the oil in a large, cast-iron casserole pan over medium heat. Brown the lamb in batches on all sides, being careful not to burn the spices, then set the lamb aside, leaving the oil in the pan. Add the carrot, onion and leek to the pan and cook for about 4 minutes to soften, then remove from the pan.
Step 6
Return the lamb to the pan. Add the lemon zest and juice, dried limes, bay leaves, chilli and stock, making sure to cover the lamb by adding a little water if required. Bring to a simmer and skim off the fat.
Step 7
Create a paper lid out of baking paper and place it on top of the braise. Seal with the casserole lid and transfer to the oven. Cook for 2 hours.
Step 8
Once cooked, lift out the lamb and skim off most, but not all, the fat. Add the vegetables, dates, moghrabieh and thyme, then return the lamb to the pot. Cook for another 45 minutes uncovered, then increase the heat to 220C fan-forced and cook for 10 minutes until deeply coloured with rich, reduced juices.
Step 9
Scatter the mint and coriander on top and serve with greens, yoghurt and ample bread.