Omg this dish was insane. I have brined chicken before and joints for corned beef but never a lamb shoulder. It was so tender, the aromas that filled the house were making my mouth water and the glaze was delicious it complimented the lamb perfectly. One of my favourite things is to eat and defo wouldn’t waste are the beautiful caramelised onions and garlic from the cooking liquid, they taste like confit with a hint of spices from the lamb and it’s juices. If you haven’t got time to brine the meat just follow the other instructions and leave in the oven to do it’s thing, but slow and low is the best.
- 1kg lamb shoulder with bone
For the Brine (optional)
- 1 tbsp fennel seeds
- 1 tbsp peppercorns
- 1 tsp allspice berries
- 2 star anise
- 1 cinnamon stick, broken into pieces
- 1 whole head of garlic, sliced in half lengthwise
- 1/4 cup of fine sea salt
- 2 tbsp golden caster sugar
For the Roast Lamb
- 1/4 cup pomegranate molasses
- 1 tbsp zaatar
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp fresh black pepper
- 1 tsp honey
- 1 tbsp of rapeseed or olive oil
For the lamb roast
- 4 shallots peeled and sliced in half, I leave the root on so they keep their shape
- Garlic heads from brine (or fresh if you didn’t brine the meat)
- 2 lemons, quartered
- 6 sprigs of thyme, or any woody herbs you have
- 300ml of stock, I used lamb
- 1 tbsp brine ( salt and pepper if you don’t use brine)
- (Brining optional) add all of the brining ingredients into to a large pot. Fill up with water 2/3 up the pot leaving space for the weight of the lamb to rise the water level. Bring to the boil then turn off the heat. Leave to cool down to room temperature. Add the lamb and if not submerged weigh it down with a plate. Cover and put in the fridge overnight or 24 hours if you can.
- Once you are ready to cook the lamb, preheat oven to 200 degrees fan. Rinse the lamb and pat dry.
- Add all of the rub ingredients into a small box and give it a good mix. Using your hands or a pastry brush, rub the mixture all over the lamb making sure the sides and top are covered (don’t worry about the underneath).
- Place the lamb in an ovenproof dish and pop in the oven uncovered for 30 minutes so the meat browns and gets a caramelised top.
- Lower oven temperature to 140 degrees fan.Remove lamb and place on some foil big enough to cover the lamb once back in baking tray .
- Next add the stock to the dish scraping up any yummy bits in the bottom. Chuck in the shallots, garlic heads, thyme, lemons and a tbsp of the brine mixture ( if you don’t have this just season with salt and pepper)
- Nestle the lamb back into the dish cover with foil and cook in the oven for 4 hours.
- The best bit, I have to stop myself pinching some of the meat, remove the lamb onto the foil and let it rest for 15 minutes. Place on a platter with the shallots and garlic and just pull away the meat with a fork. Enjoy 😀