Chesney's HEAT Series, Рецепты

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19
Main
SLoW RoAST INDIAN
SPICED LAMB
SHoULDER
serves 6-8
ingredienTs
• 1 shoulder of lamb, bone in,
approx. 1.8 - 2kg
• 2 onions, peeled and roughly chopped
• 6 whole cloves garlic, peeled
• 250ml larger or pale ale
• juice 1 lemon
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tbsp olive oil
• flaked sea salt & freshly ground black
pepper
To serve (optional):
• toasted flaked almonds
• sliced red onion
• raita
• lemon wedges
• naan bread
• roast vegetables
METHoD
in The kiTChen
Bring the lamb to room temperature by
removing form the fridge for about 30
minutes before cooking.
Sit the lamb on a chopping board, skin side
up, and lightly score the skin with a sharp
knife. Scatter the onions and garlic in the
base of a large oven-proof dish or roasting
tray that fits in your barbeque with the lid
down, and pour over larger or ale. Sit the
lamb on top of the onions.
Mix together the, lemon juice, cinnamon,
cumin, coriander, chilli powder, turmeric,
ginger, olive oil, a good pinch of salt and
some black pepper. Slowly pour all over the
top of the lamb.
on The BarBeCue
Prepare the barbeque with the baffle in
upright position, so it is burning at about
150°C for low and slow cooking.
Cover the dish or roasting tray with a lid or
large piece of tin foil, securing tightly. Roast
in the barbeque with the lid on for 3½
hours, then remove the foil. Increase the
heat to around 250°C by increasing the air
flow. Continue to roast for a further 30
minutes for the top of the lamb to colour.
When the lamb has cooked, transfer to a
large warm serving plate and leave to rest
for 20-30 minutes, loosely covered with foil.
Serve the meltingly tender lamb pulled
apart into chunks, allowing it to soak up the
juices on the bottom of the plate.