The flavour of this spicy slow roast lamb shoulder is quite simply divine. This is now my all-time favourite and that’s saying something!! The spice rub is super simple when you have all the ingredients and I highly recommend you try it – it has rocked my world!
1 tablespoon cumin seeds
1 tablespoon coriander (cilantro) seeds
1 tablespoon black peppercorns
1 tablespoon dried chilli flakes
4 dried bay leaves
1 star anise, broken into pieces
1 tablespoon tomato paste (salt and sugar free)
¼ cup extra virgin olive oil
Juice of one lemon
Place all the dry ingredients into a saucepan and heat through till you can smell the spices starting to toast and the seeds start to smoke and pop. Remove from the heat and allow to cool.
Place the wet ingredients into a blender with the spices and blend to a smooth, thick paste.
Using a sharp knife, spike the lamb shoulder all over and place it into your slow cooker (or a very deep oven tray).
Rub the paste all over and make sure it goes into all the cuts you’ve made into the meat. This will infuse the lab with the spice flavours.
Cook on a low heat for 5-6 hours until the meat is falling off the bone.
Transfer the meat into a baking tray, discarding the bone. Pour all the juices from the slow cooker over the meat and place in a hot oven, about 200ºC for 30 minutes. The meat crisps up and absorbs back all the juice, leaving the fat – it’s quite an yummy process!!
Enjoy with baked vegetables, salad or part of a picnic. Breakfast, lunch … supper … midnight snack hehe mmmm