Lamb and garlic are always winning partners.
- Shoulder of Lamb - 1 - on bone, around 2 kg
- Fresh/Frozen Ontario Garlic - 4-6 heads, broken into cloves
- For the spice mixture
- Cumin Seeds - 2 tsp
- Fennel Seeds - 2 tsp
- Coriander Seeds - 2 tsp
- Caraway Seeds - 2 tsp
- Black Peppercorns - 10-12
- Sweet Paprika - 2 tsp
- Cayenne Pepper - pinch
- Salt - 3/4 tsp
- Oliv Oil - 2 Tbsp
1) Preheat the oven t0 425F. Heat a dry frying pan over a medium heat. Add the cumin, fennel, coriander and caraway seeds and peppercorns, and toast until fragrant - about 1 minute. Transfer to a mortar and use pestle to pound to a fine powder. Combine with the paprika, cayenne, salt and oil.
2) Put the lamb in a large, deep roasting tin. Use the tip of a sharp knife to score the meat - just a few millimeters deep. Tip the spice mixture over the joint and massage it in, including the underside, working it into any crevices.
3) Roast in the hot oven for 30 minutes. Baste the lamb with its juices, then pour a glass of water into the tin (not over the meat). Cover with foil, return to the oven and reduce the heat to 250F. After 5 more hours, take the lamb out and scatter the whole garlic cloves into the lamb juices. Cover the dish again and return to the oven for a final hour, by which time the meat should be extremely tender and the garlic soft and sweet.
4) Pull the lamb into pieces with a knife and fork, and dish up with the garlic cloves. Skim off the fat from the pan juices and trickle over the meat some of the dark, meaty liquor that remains. Accompany with something that will soak up the juices - mash, couscous, bread - and a big bowl of salad.
Another delicious recipe from the kitchen of The Garlic Box