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Roast Shoulder of Lamb with Yoghurt and Fresh Coriander


(serves 4)

1 Boned Shoulder of Lamb (1kg approx)
4 Cloves Garlic
1 teaspoon Coriander Seeds
1 teaspoon Whole Cumin
1 tablespoon Cardamom Pods
2 Teaspoons Paprika
2 Tablespoons chopped fresh Coriander
5 Tablespoons Greek Yoghurt
Good grating of Black pepper


The shoulder will have been tied by the butcher, untie it, donít worry if it is in several pieces.
Put the Cardamom pods in a pestle and beat with a mortar until all the pods are cracked.
Now rub these in your fingers to separate the pods from the seeds and then discard all the pods, leaving the seeds in the mortar.
Add all the other spices, the garlic and the fresh coriander to this
And pound together until you have a paste.

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.
Put the , still unrolled lamb and its marinade into a small roasting dish and roast at Gas 4, 175C, 350F for about 1hour 15 mts., you will then find that some of the lamb is still pink and other bits well done. If you want it all well done leave in the oven for another 20 mts.

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.



April 2, 2009 02:47 PM | 0 Comments
  Martin Dwyer
Consultant Chef