Name: Slow-roasted lamb shoulder with almonds
Cook time: 2 h 30 min
Yield: 4-8
Cuisine: Middle Eastern
Ingredients: 10 garlic cloves,peeled; 1 tsp cumin seeds; 1 tsp sea salt; 2 pinches saffron threads; 1½ tbsp sweet paprika; 1 tsp ground ginger; ¼ tsp ground turmeric; pinch cayenne pepper; 3 tbsp unsalted butter,softened; 2 small bone-in shoulders of lamb (about 1kg each),or 1 larger shoulder (2kg); 2 tbsp extra virgin olive oil; juice of 1 lemon; extra virgin olive oil,to serve; ½ cup of toasted slivered almonds; ½ cup flat-leaf parsley (leaves only)

Neil Perry's Middle-Eastern-inspired slow-roasted lamb shoulder with almonds.William Meppem

Time:2 hours +Serves:4-8

How does a substantial Middle Eastern-inspired banquet sound? Start with this lamb dish and add a fennel and orange salad,some garlic-flavoured yoghurt and either couscous or rice and you’ll have a very delicious meal indeed for a group of eight. When planning,remember that you’ll need to start it the day before and then factor in a full day’s cooking.

Ingredients

10 garlic cloves,peeled
1 tsp cumin seeds
1 tsp sea salt
2 pinches saffron threads
1½ tbsp sweet paprika
1 tsp ground ginger
¼ tsp ground turmeric
pinch cayenne pepper
3 tbsp unsalted butter,softened
2 small bone-in shoulders of lamb (about 1kg each),or 1 larger shoulder (2kg)
2 tbsp extra virgin olive oil
juice of 1 lemon
extra virgin olive oil,to serve
½ cup of toasted slivered almonds
½ cup flat-leaf parsley (leaves only)

Method

1. Using a mortar and pestle,crush the garlic cloves,cumin seeds,sea salt,saffron,paprika,ginger,turmeric and cayenne,then add the butter to make a thick,creamy marinade. Rub the marinade into the lamb and refrigerate overnight.
2. Remove the lamb from the refrigerator 2 hours before cooking.
3. Preheat oven to 130˚C. Place lamb shoulders in a roasting tin large enough to fit both and drizzle with 2 tbsp olive oil. Add 125ml water. Fold the edges of two sheets of foil together to make a tent over the lamb,seal tightly then cook for 2½-3 hours.
4. Reduce the heat to 110˚C and cook for 4 hours more (if using a single large shoulder,keep oven at 130˚C for a similar cooking time). When the meat is ready,you will be able to tease it from the bone with a fork. Remove from the oven and allow to rest for 20 minutes,opening up the foil a fraction,then shred the meat off the bone.
5. Place meat on a platter,or divide among plates,and serve with lemon juice and extra virgin olive oil with the slivered almonds and parsley scattered over the top,as well as a really good grind of fresh pepper. Serve with orange and fennel salad.
Also: If you'd like an extra course for a banquet-style meal for 8 people,tryNeil's chicken with olives dish.