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Roast Shoulder of Lamb with North African Spices

(serves 4)

1 Boned Shoulder of Lamb (1kg approx)
4 Cloves Garlic
1 teaspoon ground Coriander
1 teaspoon ground Cumin
1 teaspoon ground Cardamom
2 Teaspoons Paprika
Juice of Ĺ Lemon
1 Tablespoon Soy Sauce
Good grating of Black pepper
1 Tablespoon Olive Oil

The shoulder will have been tied by the butcher, untie it, donít worry if it is in several pieces just remember how to put it back together again later.
Crush the cloves of Garlic and mix this into a marinade with all the other ingredients.
Put the unrolled shoulder in a large bowl and pour over the marinade, rub this well into the lamb and leave for at least one hour.
Now re roll and tie the lamb and preheat the oven to 200C, 400F Gas 6.

Put the lamb into a small roasting dish and pour over any remaining marinade.
Cook at the given temperature for 45 mts, it will be fairly black on the outside at this stage.
Take out of the oven, cover with some tinfoil and let it rest for 20 mts.
Serve with some greek yoghurt or fromage frais on the side and rice, couscous or baked potatoes.

May 15, 2006 01:37 PM | 0 Comments
  Martin Dwyer
Consultant Chef