Merguez Spices for Roasted Meats
2018-04-11 09:54:43
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Nutrition Facts
Serving Size
40g
Amount Per Serving
Calories 127
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 4726mg
197%
Total Carbohydrates 9g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 2g
Vitamin A
46%
Vitamin C
5%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ cinnamon stick, broken up
- 1 tsp black peppercorns
- A pinch of cayenne pepper or chilli powder
- 2 tsp sweet smoked paprika
- 2 garlic cloves, finely chopped
- Leaves from 2 large rosemary sprigs, finely chopped
- 2 tsp sea salt
- 2 tsp olive oil
Instructions
- Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices.
- Roast shoulder of lamb with merguez spices
- Prep 15mins Cook 6hrs30mins Servs 6
- Method
- If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn't essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
- Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
- Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone. You can add another glass of water halfway through, to keep the pan juices ticking along.
- Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over. Simple accompaniments are all you need: boiled new potatoes (in summer) or some roasted squash (in winter) and a dish of shredded cabbage, greens or kale would be ideal.
Notes
- Instructions are for shoulder of lamb. Can be applied to chicken or pork tenderloin just as easily.
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