Slow cooked spiced lamb

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Serves 8 4 Hours plus marinade 140 Degrees

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INGREDIENTS

2kg boneless shoulder of lamb

25g ground cumin

25g ground cinnamon

25g ground turmeric

8 cloves crushed garlic.

20g Paprika

4 deseeded chopped red chilli finely chopped.

75ml Olive oil

12g Salt

HARISSA MAYONNAISE

100ml Vegetable oil                                                                                                       

6g Peri peri spice

6g Cajun spice

Good pinch of salt and black pepper                                                    

4g smoked paprika.

½ bunch chopped fresh coriander                                                         

200g Good mayo

1/2 teaspoon of lemon juice

Blend together the spices, garlic, chilli and oil and rub the paste into the lamb marinate for at least 4 hours and ideally overnight

METHOD

·       Pre heat oven to 140c

·       Line roasted tin with foil and place the lamb, wrap up like a parcel

·       Place 200ml of stock in the bottom of tray and slow cook for 3 hours

·       Remove foil and place the lamb in its stock and juices, cove the whole pan with new foil

·       Cook for a further 1and half hours

·       Check after 1 hour, if dry just add a little stock

·       When cooked the lamb will just pull easily