Best 2 Slow Roast Spiced Lamb Shoulder With Sumac Onions Recipes

Indulge in a culinary journey to the heart of the Middle East with this enticing slow-roasted spiced lamb shoulder. Marinated in a symphony of aromatic spices, this succulent lamb shoulder promises a melt-in-your-mouth experience. Perfectly complemented by a vibrant sumac onion salad, this dish strikes a perfect balance between savory and refreshing.

Embark on a culinary adventure with our collection of delectable recipes, each offering a unique twist on classic dishes. Discover the secrets of creating the most tender, flavorful lamb shoulder, infused with a harmonious blend of spices. Learn the art of crafting a vibrant sumac onion salad, adding a burst of tangy freshness to balance the richness of the lamb.

Explore the versatility of sumac, a vibrant spice that adds a delightful sourness and crimson hue to dishes. Discover creative ways to incorporate sumac into your cooking, from marinades and rubs to dressings and dips. Elevate your culinary skills and impress your loved ones with this extraordinary Middle Eastern feast.

Here are our top 2 tried and tested recipes!

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS

Slow-Roast Spiced Lamb Shoulder with Sumac Onions image

At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Categories Bon Appétit Dinner Lamb Spice Coriander Cinnamon Cardamom Lemon Juice Mint Parsley Roast Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 16

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
Special Equipment
A spice mill or mortar and pestle

Steps:

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 275°F. Transfer lamb to a roasting pan and pour in 3 cups 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 broil (or to highest heat if you have a drawer-style broiler). 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.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Slow-roast Persian lamb with pomegranate salad image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories Dinner, Main course

Time 3h50m

Number Of Ingredients 13

Ingredients

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

Steps:

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium

Tips:

For the best flavor, use a high-quality lamb shoulder. Look for meat that is deep red in color and has a good amount of marbling.
Don't be afraid to experiment with the spices. Feel free to add more or less of each spice to suit your taste.
If you don't have sumac, you can substitute another sour spice, such as lemon zest or tamarind.
Be sure to cook the lamb shoulder until it is fall-off-the-bone tender. This will take about 4 hours on low in a slow cooker.
Serve the lamb shoulder with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Slow-roast spiced lamb shoulder is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb is fork-tender and full of flavor, and the sumac onions add a bright and tangy touch. This dish is sure to please everyone at the table!