Spiced roast shoulder of lamb
|1 clove||Garlic, finely chopped|
|1||Lemon, grated zest and juice|
|50 ml||Olive oil|
|½ tsp||Ground cinnamon|
|½ tsp||Cayenne pepper|
|½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|¼ tsp||Ground coriander|
|¼ tsp||Black pepper|
|¼ tsp||Allspice, ground|
Simple rice pilaf
Spiced Roast Shoulder Of Lamb
- First, make the marinade. Wash the coriander and chop roughly. Mix with the garlic, lemon zest, juice and olive oil. Stir in the spices to make a wet paste.
- Place the lamb in a glass or plastic container and pour the marinade over it. Rub the marinade into the lamb. Cover with a lid or plastic wrap and refrigerate for several hours or up to 2 days.
- When ready to cook, preheat the oven to 210C. Place the lamb skin-side up in a roasting dish and roast for 30 minutes, then lower the temperature to 150C and roast for a further 2 hours.
- Transfer the lamb to a serving dish or board and carve across into slices.
With the roast lamb, Greg Malouf often serves a rich pilaf, which includes minced lamb, pine nuts, pistachio nuts and whole almonds. However, a simpler recipe also makes a good accompaniment for the spiced meat or the fish fillets.
Simple Rice Pilaf
- Dice the onion very finely and put it into a heavy saucepan with the olive oil and butter. Fry gently until the onion is translucent but not coloured.
- Add the rice and stir until it becomes milky, rather than translucent. Remove from the heat and season with salt and a little pepper. To avoid being burnt by the steam, avert your face while you add the water.
- Return the rice to a moderate heat and simmer until the water is almost all absorbed. Cover with a lid and lower the heat. Cook for 15 minutes, then remove from the heat and set aside, still covered, for another 15 minutes.