Slow-roast shoulder of lamb with Palestinian spices
This show-stopping roast is 2kg whole shoulder of lamb, 1 1/2 teaspoons ground cumin a great dish for entertaining. on the bone 1 1/2 teaspoons ground When slow-roasted in this 3 tablespoons extra virgin allspice way, the lamb becomes so olive oil 1 1/2 tablespoons sumac, meltingly soft that it falls off 100ml unsweetened plus more to serve the bone, perfect for stuffing pomegranate molasses sea salt and freshly ground into pockets of flatbread 5 garlic cloves, crushed black pepper alongside salads, yogurt 25g coriander leaves and handful of pomegranate and pickles, shawarma-style. stalks, finely chopped, seeds, to serve Start it the night before, so plus more to serve the marinade has a chance 1 1/2 tablespoons dried mint to infuse the lamb. The pomegranate molasses will The day before you want to eat, place the lamb in a large blacken a little in the oven, roasting dish and slash the meat in a cross-hatch fashion on but don’t worry, that isn’t a both sides, cutting deeply and right down to the bone. sign that the meat is burning, Mix the remaining ingredients together, except the pomegranate it will still be utterly juicy and seeds, seasoning with 21/2 teaspoons salt and 1 teaspoon pepper. succulent under the crust. Rub this marinade into the meat, then spend some time massaging Serves 6 it into all the little nooks and crannies. Cover and place in the fridge to marinate overnight. The next day, take the lamb out of the fridge 20 minutes before you cook it so it comes to room temperature. Preheat the oven to 160°C/fan 140°C/Gas 3. Pour a mug of just-boiled water into the roasting dish, then place the lamb in the middle of the oven. After 30 minutes, cover it with foil to stop the edges burning and baste the meat every hour. Cook for about 4 hours. You’ll know it is ready when it is so soft that you can easily pull the meat from the bone. When the lamb is cooked, leave it to rest for 15 minutes. Scatter with pomegranate seeds and coriander just before serving, and have some sumac handy at the table to sprinkle over each portion.
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