EASTERN ROAST SHOULDER OF LAMB


INGREDIENTS: 4 tbsp Turkish coffee
2 tbsp ground cumin
4 tbsp sesame seeds (toasted)
6 cloves garlic
3 small chillies 1 shoulder of lamb (bone removed)
500g cherry tomatoes
200ml white wine
4 tbsp fresh coriander

METHOD:
1. Pre heat oven to 170C, 325F, Gas Mark 3
2. Combine the first 6 ingredients to a paste.
3. Take the lamb and scour it all over with a sharp knife and then rub the paste all over so a the paste enters into the meat.
4. Take a roasting dish and put the tomatoes and wine into the bottom.
5. Place the lamb on top.
6. Season with sea salt and transfer to the oven for about 1½ hours.
6.Baste frequently to avoid burning the paste on the outside of the meat.

To serve, lift the tomatoes onto a serving platter and carve the meat and arrange alongside.
Pour juice over the meat and serve with the freshly chopped corriander.

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