Mike van de Elzen: Lamb shoulder with chermoula

The Sunday Session with Francesca Rudkin

Lamb shoulder with chermoula

Cook time: 3 hours

Prep time: 5 minutes

Serves: 6

1 lamb shoulder

Chermoula

2 lemons, juiced

1 onion, peeled and diced

10 cloves garlic, peeled and crushed

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp garam masala

2 tsp turmeric, ground or fresh

1 tsp chili powder

1 tsp smoked paprika

1 cup fresh coriander leaves

1 cup parsley leaves

2 tbsp oil

1 tbsp flaky salt

Place all the chermoula ingredients into to a processor and blitz until smooth.

Place the chermoula into a plastic bag along with the lamb shoulder. Close the bag up tight making sure all the lamb is well coated. Place into the fridge for a few hours or over night if you have the time.

Preheat the oven to 220*c and place a large roasting tray into it to heat for 5 minutes.

Remove the lamb from the bag and pull out the tray from the oven. Pour in the oil and carefully place the lamb into roasting tray. Place the lamb into the oven and cook for 10 minutes on one side before turning for another 10 minutes.

Turn the oven down to 150*c and bake for 60 minutes.

Remove from the oven and cover with tinfoil to rest for 30 minutes before serving.

I would serve the lamb with roasted kumara, sauteed greens and chili sauce.

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