A great dish for a dinner party as you can prepare it the day before, pop it in the fridge and just bring back to room temperature before putting into the oven and just leave it to fill the house with the wonderful aromatic smells whilst you have a long soak before your guests arrive!
I double up the spice mix, and freeze half of it, ready for use another day.
Spicy and fruity slow-roasted shoulder of lamb
- 1 shoulder of lamb
- 4 red onions peeled and quartered
- 4 garlic cloves peeled and chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp chilli flakes
- 4 anchovy fillets drained and chopped
- 1 tbsp lemon juice
- 1 tsp ground black pepper
- 50 g unsalted butter
- 150 ml dry white wine
- 1 tbsp redcurrant jelly
- 12 prunes
- Blitz together garlic, spices, anchovy, lemon juice and butter to a rough paste.
- Pat the lamb dry and score the skin. Place into a large roasting tin.
- Spread the paste over the lamb skin and rub in well. Leave for 30 minutes to marinade
- Cover loosely with foil and cook gas Mark 3 160 C for 1 hour. Remove from oven and baste with any juices in the tin.
- Mix together the wine and redcurrant jelly with 100ml boiling water, and pour around the lamb. Spread the prunes and quartered red onions around the tin.
- Cover the lamb with double foil and seal well.
- Return to the oven gas Mark 2 / 150C for approximately 3 hours, basting once.
- Remove from the oven and put the lamb onto a hot dish and keep covered. Put the onions and prunes into an ovenproof dish and pop back into the oven.
- Remove the fat from the remaining juices which are poured into a pan and reduced for a lovely sauce.
- To serve, shred the lamb and serve on a bed of the onion and prunes. Pour over the juices.
- To compliment the dish serve with a selection of green vegetables and cauliflower 'mash'.