Serves 8 4 Hours plus marinade 140 Degrees
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
Comments