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EASTER slow cooking lamb with Middle Eastern flavors recipe

EASTER slow cooking lamb with Middle Eastern flavors recipe

Serves 6 to 8 persons


For the marinade:

  • 5 garlic cloves, peeled
  • 1 tsp cumin seeds
  • 1 tsp sea salt
  • 2 pinches saffron threads
  • 1½ tbsp sweet paprika
  • 1 tsp ground ginger
  • ¼ tsp ground turmeric
  • pinch cayenne pepper
  • 3 tbsp unsalted butter, softened
  • 2 small bone-in shoulders of lamb (about 1kg each), or 1 larger shoulder (2kg)
  • 2 tbsp extra virgin olive oil

For the decoration:

  • juice of 1 lemon
  • extra virgin olive oil, to serve
  • ½ cup of toasted slivered almonds
  • ½ cup flat-leaf parsley (leaves only)
  • 3 oranges
  • 2 pieces of fennel shopped very thin
  • 1 tbsp of toasted slivered almonds


  1. Using a mortar and pestle, crush the garlic cloves, cumin seeds, sea salt, saffron, paprika, ginger, turmeric and cayenne, then add the butter to make a thick, creamy marinade. Rub the marinade into the lamb and refrigerate overnight.
  2. Remove the lamb from the refrigerator 1/2 hours before cooking.
  3. Preheat oven to 130˚C. Place lamb shoulders in a roasting tin large enough to fit both and drizzle with 2 tbsp olive oil. Add 125ml water.
  4. Fold the edges of two sheets of foil together to make a tent over the lamb, seal tightly then cook for 2½-3 hours.
  5. Reduce the heat to 110˚C and cook for 4 hours more (if using a single large shoulder, keep oven at 130˚C for a similar cooking time).
  6. When the meat is ready, you will be able to tease it from the bone with a fork. Remove from the oven and allow to rest for 20 minutes, opening up the foil a fraction, then shred the meat off the bone.
  7. Place meat on a platter, or divide among plates, and serve with lemon juice and extra virgin olive oil with the slivered almonds and parsley scattered over the top, as well as a really good grind of fresh pepper. Serve with orange and fennel.

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