Best 2 Slow Roast Spiced Lamb Shoulder With Sumac Onions Recipes

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Slow roast spiced lamb shoulder with sumac onions is a mouthwatering and flavorful dish that combines the richness of lamb with the tanginess of sumac. This dish is perfect for a special occasion or a cozy family dinner. The lamb shoulder is slow-cooked until it is fall-off-the-bone tender, and the sumac onions add a bright and zesty flavor.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS



Slow-Roast Spiced Lamb Shoulder with Sumac Onions image

At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Categories     Bon Appétit     Dinner     Lamb     Spice     Coriander     Cinnamon     Cardamom     Lemon Juice     Mint     Parsley     Roast     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 16

1 (6-7-lb.) bone-in lamb shoulder
2 Tbsp. black peppercorns
2 Tbsp. coriander seeds
2 Tbsp. paprika
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1 large red onion, thinly sliced
3 Tbsp. fresh lemon juice
2 tsp. sumac
1/2 cup mint leaves
1/2 cup parsley leaves with tender stems
Kosher salt, freshly ground pepper
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
  • Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
  • Let lamb sit out on counter at room temperature 1 hour before roasting.
  • Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
  • Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
  • Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

SLOW-ROASTED LAMB SHOULDER



Slow-Roasted Lamb Shoulder image

Lamb shoulder is a tender, affordable cut of meat and also one of the most important meats of the Spanish cuisine. The combination of briny ingredients and slow-roasting technique make this a juicy, elegant holiday centerpiece.

Provided by Seamus Mullen

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 8

1 cup pitted black olives, preferably Kalamata
5 cloves garlic, peeled and lightly crushed
6 slices quick-cured lemons, substitute 6 to 8 slices of lemon peel
1/4 cup flavored oil from the Quick Cured Lemons, or extra virgin olive oil
1 each rosemary, thyme and oregano sprigs
1 boneless lamb shoulder
Kosher salt
Black pepper

Steps:

  • In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
  • Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
  • After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.

Tips:

  • Choose the right cut of lamb: Lamb shoulder is a flavorful and affordable cut that is perfect for slow roasting. It has a good amount of fat, which helps to keep the meat moist and tender during cooking.
  • Use a variety of spices: The spices used in this recipe create a delicious and aromatic crust on the lamb. Be sure to use fresh spices for the best flavor.
  • Don't overcrowd the pan: When roasting the lamb, be sure to leave enough space around the meat so that it can cook evenly. Overcrowding the pan will prevent the lamb from getting crispy and brown.
  • Roast the lamb until it is cooked through: The lamb is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature of the lamb before removing it from the oven.
  • Let the lamb rest before carving: Before carving the lamb, let it rest for 10-15 minutes. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

This slow-roast spiced lamb shoulder with sumac onions is a delicious and easy-to-make meal that is perfect for any occasion. The lamb is tender and flavorful, and the sumac onions add a bright and tangy flavor. This dish is sure to impress your guests, and it is also a great way to use up leftover lamb. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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