Slow-Roast Spiced Lamb Shoulder with Sumac Onions

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. 1

   Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

2. 2

   Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool.

3. 3

   Finely grind in spice mill or with mortar and pestle; transfer to a small bowl.

4. 4

   Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb.

5. 5

   Chill uncovered at least 4 hours and up to 1 day.

6. 6

   Let lamb sit out on counter at room temperature 1 hour before roasting.

7. 7

   Place a rack in middle of oven; preheat to 275°F.

8. 8

   Transfer lamb to a roasting pan and pour in 3 cups water.

9. 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. 10

    Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler).

11. 11

    Discard foil, transfer lamb to a cutting board, and pour off liquid in pan.

12. 12

    Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.

13. 13

    Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.

14. 14

    Just before serving, toss mint, parsley, and a pinch of salt into onion mixture.

15. 15

    Serve lamb topped with onion salad.