This requires making a marinade, marinading overnight then cooking low and slow, so get yourself organised the day before! For half a shoulder, just halve the marinade.
For the marinade:
- 1 small onion or shallot
- 4 garlic cloves
- 4 cherry tomatoes
- 2 anchovies or a glug of anchovy essence
- half tsp cumin seeds
- half tsp coriander seeds
- half tsp pepper cords, pink if possible
- 2 tbs fresh rosemary leaves
- 1 thyme sprig, leaves only
- 1 small bunch of mint
- 70ml white wine
- 4 tbs olive oil
- 1 tbs brown sugar
- zest and juice of one lemon
- Shoulder of lamb
Zap the lot with a stick blender. Now stab your lamb with a sharp knife all over, then place in a roasting tin. Slather over the marinade. Cover in clingfilm and leave overnight or a minimum of three hours in a cool place.
Take the lamb out of the fridge and allow to come to room temperature for an hour.
Heat the oven to 160C or 140C for a fan oven.
- 2 large onions sliced thickly
Put the onions under the lamb. Take the clingfilm off and make a tent of foil over the lamb. Seal the edges well and make sure the tent has a dip before going over the edge or the steam hitting the foil from underneath may run out of the edge. Cook for 3-4 hours for a half shoulder, 5-6 hours for a whole shoulder. As long as the temperature is low enough, longer is fine. Have a peek now and again, baste the meat and add a splash or water if it is drying out.
At the end of the cooking time let the lamb rest for 15 minutes before carving. Actually, pulling apart rather than carving. You can make an awesome sauce with what is in the tin. Carefully pour off the rendered fat, add a spoon or two of flour and heat on the top of the stove, stirring gently. Add 350ml beef or lamb stock, and stir until it thickens.
Serve with a grematola made of lemon zest, finely chopped garlic and chopped mint.
Recipe from a Greek guy. I saw almost the exact recipe on Hairy Bikers too, from a Greek Orthodox priest so it must be authentic. It was his mum’s recipe. Serves four very generously.
- olive oil
- 1 large courgette, sliced
- 2 aubergines or 1 giant one, sliced
Pan fry gently until coloured on both sides. Set aside.
- 1 onion diced
- 1 garlic clove crushed and chopped
fry gently in the oil, add a bit more if you need to. When softened:
Fry until coloured
- 1 tbs tomato puree
- 0.5 tbs fresh thyme
Cook briefly. Add
- 400g can chopped tomatoes
- pinch cinnamon
- pinch ground cloves
- 10 basil leaves chopped
- 10 sprigs parsley, leaves only chopped
- salt and pepper
Add to the pan with a dash of water. Cover and cook for 10 minutes.
Meanwhile make a Bechamel sauce:
- 100g butter
- 100g plain flour
Melt the butter, add the flour and stir around. Add
Heat and stir until thick. Add
- 100g grated parmesan
- pinch of nutmeg
- salt and pepper
Stir until the cheese is melted. Add
Stir madly with a whisk to blend thoroughly. Now assembly time (plus 1 more ingredient)
- 3 potatoes very thinly sliced.
Layer the potatoes over the base of an oven-proof dish. Now layer over the sliced cooked aubergine, then the sliced cooked courgette. Tip in the meat and tomato mixture and press down over. Top with the bechamel sauce mix. Finally
Sprinkle over the top. Now bake for 35-40 minutes at 180C but keep an eye on it and turn the heat down a bit if it is looking scorched. It is a meal in a dish with plenty of vegetables inside. When cooked, leave 15-20 minutes to rest, it will taste even better.
Great for a leftover lamb bone with meat attached – usually the last bit remaining after a roast day and a cold cuts day. Serves 2:
- 1 onion, sliced
- 2 carrots, sliced thickly
- 1 small swede or turnip, cubed
- 1 parsnip, cubed
- 1 potato, cubed
- 1 garlic clove, crushed and chopped
Put some oil or butter in a deep pan and sweat vegetables gently for about 10 minutes. Add
- Lamb bone and leftovers, about 150g – 200g of meat
- 4 tbs pearl barley
- Water or stock
Add the lamb and cover with water. Season. Simmer for 1 hour. Top up the liquid if it needs it. Pull the meat from the bone and remove the bone. Add
- Handful of peas, green beans or similar green veg.
Simmer another 5 minutes, add some chopped fresh parley and serve in bowls with nice bread.
This takes a lot of time but not much work. First make a curry paste and marinate your lamb, half an hour minimum or up to two days in the fridge.
- 1 lamb shoulder or two halves
- 1.5tbs mustard seeds
- 4tbs coriander seeds
- 2tbs cumin seeds
- 2 tsp cardamom seeds from inside the husks
Dry fry until they give off a scent. Grind to a powder in a pestle and mortar. Add
- 5 red chillies
- 4 cloves garlic
- 2 x 5cm pieces of ginger
- 1-2tbs chilli powder
- 1stp turmeric
- 3tbs tomato puree
- 1tbs vinegar
- 60ml oil
Whizz to a paste. Smear all over the lamb and set aside to marinate (in a plastic bag works well)
When you are ready to start cooking, scrape all the paste off the lamb and reserve. Put the oven on 220C and sear the lamb for 20 minutes. Meanwhile start on the sauce.
Sweat the onions very gently in a pan for 10 minutes. Add the reserved curry paste and cook another 5 minutes. Add
- Can of chopped tomatoes
- 400ml lamb or chicken stock
- 1 aubergine, chopped into chunks
You can either cook in a very low oven or in the Instant Pot/Slow cooker. For the oven method, put the lamb and sauce in a pot with a tightly fitting lid and cook 170C for 3.5 hours. Watch it doesn’t dry out. A safer option is put it all in the Instant Pot and put on Slow Cook High Heat for 5 hours. You will probably need to reduce the sauce at the end if you have used the Instant Pot – simply take the lid off, put on Saute and bubble away. When you are ready to serve, take the meat off the bone (it will fall off), remove fat etc and put the lean meat chunks a serving bowl with the sauce. Top with plain yoghurt and fresh coriander. We served this with naan and a dhal.
Adapted from a Waitrose card…
For two people: First make your flatbread dough.
- 250g strong white flour
- 15g butter
- 5g dried yeast
- 5g salt
Whizz in the food processor
Whizz for 45 seconds. Take out, cover in an oiled piece of clingfilm and leave to rise for an hour in a warm place.
Now get on with the meat part.
- Half an onion, chopped
- 1 garlic clove, crushed and chopped
Fry gently in oil until until translucent
Fry in the onion pan until brown all over
- 1 tsp of North African/Lebanese/Israeli spice mix (your choice) Try Baharat
Fry one minute
- 1 tbs tomato paste
- 2 small tomatoes, chopped
- 1 tbs pine nuts
- 2 tbs raisins
- 50g cubed halloumi
Heat the oven to 200C. Divide the dough into two, roll out to a pitta shape and put on an oiled oven tray. Spread the meat mixture over like a pizza. Bake for 15 minutes. Sprinkle over chopped parsley. Enjoy.
We served this with a North African veg stew on the side.
- Half an onion chopped
- 1 garlic clove chopped
Fry gently in oil
- 3 new potatoes, cubed
- 1 tsp North African spices
Fry for one minute
- 1 tin chickpeas
- Half a tin of tomatoes
- Half a cup of water
- Half tsp salt
Cook gently for 15 minutes until the potatoes are tender
- 2 large handfuls of fresh spinach
Cook away until the spinach wilts – about 3-4 minutes. Stir in and serve.
This is from “This Muslim Girl Bakes” and is an authentic Pakistani recipe. We tried it and want to try it again! Serves four with sides. Start with a frying pan or wok.
Heat the oil and fry the onion until just starting to brown
- 3 cloves garlic, crushed and chopped
- 2cm of fresh ginger, grated
Add to the onion and fry one more minute
Add to the pan and brown
- 1/2 tin chopped tomatoes
- 1/2 tsp salt
- 1 tsp chilli powder (for mild, more if you want)
- 1/4 tsp turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 cup water
- 2 small potatoes, peeled and chopped
Add these to the pan mix in a bubble away, covered for 30 minutes. Add more water if it needs it
Add the peas and cook for another five minutes.
Serve with rice, naan or paratha and Josh’s Dhal like so:
My favourite way with lamb – shoulder or leg.
- Lamb joint
- 50g butter
- 1tbs wholegrain mustard
- 1 tbs fresh chopped marjoram
- 500g red peppers approx, chopped into chunks
- 500g aubergine approx, chopped into chunks
- Olive oil
Mix the butter, mustard and marjoram. Cut slits in the lamb fat and smear the surface of the joint with butter rubbing into the slits. Put the vegetables in the bottom of your roasting tray and swill about to coat in olive oil. Put the lamb on top on a rack or tuck in if you don’t have a rack. Roast according to weight ( probably 190C for 20 minutes plus 25 mins/500g ). Watch the veg don’t burn. Stir around from time to time so they don’t char too badly. When the meat is cooked let it rest for 15 minutes before serving. The taste will be amazing and the veg will make a fabulous accompaniment. New potatoes and green beans would be perfect.
Spice Mix (makes 10 tbs or 14tbs – it will keep in a jar):
- 4 tbs paprika
- 2 tbs fennel (ground)
- 1 tbs ground coriander
- 2 tbs salt
- 1 tsp ground cinnamon
- 1 tsp cayenne
- 3/4 tsp ground black pepper
- Optional: 4tbs sugar
To make the sausages:
- 500g minced lamb or beef
- 120 g fat
- 3 cloves garlic, crushed and chopped 9or paste)
- 2 tbs chopped fresh coriander leaves
- 2 or 3 tsp harissa paste
- 2 tbs spice mix above
Mix all the above. Make sausages in your sausage machine, with or without casings. If you don’t have a sausage machine, you can hand-roll sausage shapes, mould them around skewers or make little patties like mini burgers. Fry or grill and use with North African sides like couscous, roast vegetables, hummus, olives, flatbread.
For some reason this really appeals – probably because African recipes are fairly rare. For four, you need:
- 1 red chilli
- 2cm root ginger, chopped
- 2 garlic cloves, crushed and chopped
- 300ml lamb, chicken or vegetable stock
- 1 onion, chopped
- 1tbs tomato puree
- 400g can chopped tomatoes
- 6tbs palm oil (boo hiss, I know, but it is authentic and makes it a great red colour)
- 500g lean lamb cubed
- 200g spinach
- 2 eggs beaten
First make a sauce by blitzing the chilli, ginger, garlic, puree, tomatoes and half the onion.
Stir-fry the other half of the onion and the lamb in the red oil. Add the sauce and stock, bubble up and simmer, covered, for 40-50 minutes. Stir in the spinach and let it wilt. Drizzle in the egg and simmer two more minutes. Serve with rice or flatbread.
Ingredients (for two) – easily halved
- 2 lamb things (steaks, pairs of chops or a small pack of lamb mince to be made into meatballs)
- 2 tsp harrisa paste
- 1 mug couscous
- 1 mug boiling chicken stock
- 1 can of chickpeas
- Handful of dried fruit and nuts (chopped dried apricot, sultanas, flaked almonds, cashews, stuff like that)
Rub the meat with the harrisa paste, or if using mince make meatballs with the harrisa paste mixed in. Heat the oil and fry the meat until it looks cooked. Add the couscous, drained chick peas, fruit and nuts, and stir about. Add the stock, cover with a lid or plate and turn off the heat. Come back ten minutes later and eat it all up. Quite nice if you chop parsley or mint leaves and toss them in.