Shoulder of Lamb with Chermoula Recipe – Greek Special
This lamb shoulder makes a wonderful family meal, perfect served hot or cold. Enjoy every bit by using any leftovers to fill pita pockets for a delicious lunch the following day.
- Prep Time20 min
- Cook Time3 hr 30 min
- Total Time3 hr 50 min
Shoulder of Lamb with Chermoula Ingredients :
- 1 lamb shoulder
- 2 cloves of garlic
- 1 tablespoon coriander seeds
- 2 bay leaves
- 2 carrots, chopped
- 1 liter vegetable stock
- Pomegranate seeds (for serving)
- 1 bunch of coriander leaves
- 1 handful of parsley
- 3 cloves of garlic, crushed
- 1 1/2 tablespoons smoked paprika
- 2 teaspoons grated ginger
- 1/2 teaspoon chilli flakes
- Saffron threads
- 1/2 teaspoon toasted coriander seeds
- 3 teaspoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon sea salt
How To Make Shoulder of Lamb with Chermoula
1
For the lamb shoulder: Start by browning the lamb in a hot pan with extra virgin olive oil, garlic, and coriander seeds. Transfer the lamb to a casserole dish placed on top of chopped carrots. Pour in stock and add bay leaves, along with the reserved coriander seeds and garlic from the pan.
2
Cover the casserole dish with a lid or double foil. Cook in the oven at 160°C for 3.5 hours.
3
For the chermoula: Prepare the chermoula by blending or using a pestle and mortar to combine the ingredients into a thick sauce.
4
Spoon the chermoula over the lamb shoulder and sprinkle with pomegranate seeds for garnish. Serve alongside a fattoush salad.
