
Slow-Roast Spiced Lamb Shoulder with Sumac Onions
A delicious middle eastern dish. Gluten-free friendly. Dairy-free option.
Total Time
163 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 (6–7-lb.) bone-in lamb shoulder
- 2 Tbsp. black peppercorns
- 2 Tbsp. coriander seeds
- 2 Tbsp. paprika
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. ground cloves
- 1 tsp. freshly grated nutmeg
- 1 large red onion
- thinly sliced
- 3 Tbsp. fresh lemon juice
- 2 tsp. sumac
- 1/2 cup mint leaves
- 1/2 cup parsley leaves with tender stems
- Kosher salt
- freshly ground pepper
- A spice mill or mortar and pestle
Instructions
- 1
Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
- 2
Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool.
- 3
Finely grind in spice mill or with mortar and pestle; transfer to a small bowl.
- 4
Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb.
- 5
Chill uncovered at least 4 hours and up to 1 day.
- 6
Let lamb sit out on counter at room temperature 1 hour before roasting.
- 7
Place a rack in middle of oven; preheat to 275°F.
- 8
Transfer lamb to a roasting pan and pour in 3 cups water.
- 9
Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3–3 1/2 hours.
- 10
Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler).
- 11
Discard foil, transfer lamb to a cutting board, and pour off liquid in pan.
- 12
Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
- 13
Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
- 14
Just before serving, toss mint, parsley, and a pinch of salt into onion mixture.
- 15
Serve lamb topped with onion salad.