Dave’s slow roasted lamb is so delicious it had party-goers at a recent birthday we went to licking the juice off their fingers instead of politely wiping off with a napkin. That’s our kind of party guest and definitely our kind of meat. I’m probably supposed to put something in here about the weather turning cold and it being the time for warming comfort food. But to be honest, you’d find this at our dinner table at anytime during year so don’t wait for a cold day, just cook it.
2kg shoulder of lamb on the bone
1 Tbsp cumin seeds
2 Tbsp paprika
½ Tbsp salt
½ Tbsp sugar
1 Tbsp fresh oregano finely chopped
1 Tbsp fresh flat leaf parsley roughly chopped
2 cloves garlic finely chopped
Roasting pan and rack
Dry roast the cumin seeds in a small fry pan over a low heat, then mix with paprika, salt, and sugar in a mortar and pestle, crushing the seeds gently. Combine the dry seasoning with the fresh herbs and garlic. Score the fatty side of the lamb and drizzle generously with olive oil. Run in the oil with the seasoning all over the fat and meat. Cover and marinate in the fridge overnight.
Preheat oven to 100°C. Lay the lamb over the rack (in the roasting pan). Put the pan into the oven and roast for 8 hours, basting several times. The meat will shrink, but should pull beautifully away from the bone when ready. Drizzle with the meat juices and wrap neatly with foil before leaving to rest for at least half an hour.
At this party it was amongst a mouth-watering smorgasbord of potatoes 3 ways, foraged salads, vegetables, local cheeses, homemade coppa, cultured butter, Pigeon Hole bread and a haunch of home-grown roast pig. Yes. Home grown roasted pig accompanied Dave’s slow roasted lamb. By a bonfire. With a live band. It was a good night.
At home we keep it much simpler and like to serve it with creamy mash and seasonal vegetables. For our dinner guests the other night, we swapped mash for cous cous and added a side dish of home-grown red cherry and mini yellow pear-shaped tomatoes that we drizzled with meat juices and popped in the oven to roast with for the last half hour. If you’re lucky enough to have any, lamb leftovers are perfect for cold lamb and salad sandwiches and when shredded, it makes a great pizza topping.