Eastern Spice Crusted Lamb Shoulder

Hey guys! As you know, I absolutely love eating lamb whenever I can get my hands on it. I’m from New Zealand and i’m pretty sure it’s genetic!

Today’s recipe is a spicy Eastern inspired lamb shoulder. This is one of the better value cuts of lamb – It’s got the most meat for your dollar, and a good amount of bones for broth. (Or very lucky pets)

eastern-spice-lamb

As always, I use NZ lamb, but don’t feel obliged to do so. I use it because it’s partially a taste of home, but I know for a fact that they’re grassfed. đŸ™‚ Buy local if you can!

You will need:

1 fresh lamb shoulder, patted dry and scored with a knife.

3 T Madras curry powder (spice mix, find some here)

2 T Smoked paprika

1 t each of salt & pepper

1 T onion powder

1 T garlic powder

1/2 cup red wine (optional – alternatively use red wine vinegar or tart grape juice!)

 

Step one:

Preheat oven to 450.

Mix the madras, paprika, salt, pepper, onion and garlic together in a container.

Step two:

Pour the red wine over the lamb shoulder in a roasting pan. Rub the spice mix into the fatty top side, be very generous with it. Rub it in, then put some more on, we want a nice crust of spice on this lamb. Don’t worry too much about the bottom, it’s mostly sinew and bone.

Pop this in the oven, and turn the heat down to 300. We started it at 450 to quickly sear the meat; then it’ll cool down and slow roast it until it’s tender and falling apart. Roast for 2 hrs, or until meat can be easily pulled from the bone with a fork.

– Dannielle

 

 


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