Slow-Roast Spiced Lamb Shoulder with Sumac Onions

Ingredients for Slow-Roast Spiced Lamb Shoulder with Sumac Onions

• 1 (6–7-lb.) bone-in lamb shoulder

• 2 tablespoons black peppercorns

• 2 tablespoons coriander seeds

• 2 tablespoons paprika

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon ground cloves

• 1 teaspoon freshly grated nutmeg

• 1 large red onion, thinly sliced

• 45ml fresh lemon juice

• 2 teaspoons 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

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

Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.

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

Place a rack in middle of oven; preheat to 135°C. Transfer lamb to a roasting pan and pour in 725ml water. 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. Remove lamb from oven and turn up heat to grill (or to highest heat if you have a drawer-style grill). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.

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

Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.