Slow Roasted Lamb Shoulder

1. 1

   Preheat oven to 425u00b0F (220u00b0C).

2. 2

   Finely chop the herbs. In a mortar, coarsely grind the coriander seeds and set aside. Next grind together the salt and garlic cloves. Mix in the herbs, coriander, and a generous amount of black pepper. Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.

3. 3

   Trim the fat from the lamb and rub with the herb paste on all sides. Place the lamb shoulder in a large cast-iron pot or roasting pan. Put the lamb in the oven and let roast at a high temperature for 15 minutes.

4. 4

   Reduce heat to 300u00b0F (150u00b0C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.

5. 5

   The meat will fall off the bone, and it will be even more delicious reheated the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.