Slow-Roasted Moroccan Lamb Shoulder with Cumin Butter

What you need

• 2 kg (4 1/2 lb) bone-in lamb shoulder
• 100 g (7 tbsp) butter, softened
• 4 cloves garlic, crushed
• 1 tbsp ground cumin, plus extra for serving
• 1 tsp paprika
• 1 tsp ground ginger
• 1 tsp black pepper, freshly ground
• 2 tsp salt, plus coarse salt for serving

Method

Restated from the original video

1. 1

   Take the lamb out of the fridge 1 hour before cooking. Preheat the oven to 160 °C (325 °F).

2. 2

   Trim off any thick, hard fat from the lamb, leaving a thin layer.

3. 3

   Mash the butter with the garlic, cumin, paprika, ginger, pepper and salt into a paste.

4. 4

   Rub the paste all over the lamb and into every crevice. Set it in a roasting pan.

5. 5

   Pour 250 ml (1 cup) of water into the pan and cover the lamb tightly with foil.

6. 6

   Roast for 3 hours, basting with the pan juices every 45 min. Top up the water if the pan runs dry.

7. 7

   Remove the foil and raise the oven to 190 °C (375 °F). Baste the lamb well.

8. 8

   Roast for another 30-40 min, until the surface is deep brown and the meat pulls away from the bone with no resistance.

9. 9

   Rest the lamb under loose foil for 15 min.

10. 10

    Pull the meat off the bone in large pieces with two forks and spoon over the pan juices.

11. 11

    Serve with small bowls of coarse salt and ground cumin for dipping.

Imported from marocmama.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.