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Rubbed roasted lamb shoulder
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This 'semi-dry' rub gives extra flavour to simple lamb roast
Prep time
Cook time
Total time
Ingredients
- 1 Small Lamb shoulder (or meat to suit your requirements)
- I TBS Fresh chopped rosemary
- 1 TBS Fresh chopped sage
- 1 TBS Olive oil
- 1 TS Freshly ground whole coriander
- 1 TS Freshly ground whole cumin
- 1/4 Preserved lemon - skin only, padded dry
- 1 Clove Fresh garlic
- 1/4 TS Sea salt
- 1/2 TS Whole peppercorns
Method
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Grind the spices (coriander, cumin, pepper and salt) finely with a mortar and pestle. Remove the spices from the mortar and set aside for now.
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Roughly chop the herbs, garlic and preserved lemon and add to the mortar. Grind roughly.
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Add back the spices to the mortar and grind all ingredients together, including the olive oil.
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Cut a cross hatch pattern (cuts around 25 mm apart and 3 mm deep) into the top fatty side of the lamb shoulder. Optional: also cut into the bottom side of the lamb shoulder and make very small incisions wherever you want the rub flavour to penetrate. Thoroughly coat the lamb with and massage in the rub. Optional: Leave in the refrigerator for 24 to 48 hours.
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Cook the lamb however you like it. The small one photographed was simply roasted in a preheated 190 C oven for 25 minutes, then at 145 C for another 95 minutes (plus resting). Serve with your choice of sides. This one had smashed baked potato and steamed kale, zucchini and carrot.
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