- 1 x 2.2kg Welsh Lamb shoulders
For the marinade
- 2 onions, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 1 small bunch of fresh flat leaf parsley, leaves picked
- 1 bunch of fresh coriander leaves, leaves picked
- 1 tbsp chilli powder
- 2 tbsp cumin powder
- 2 tbsp turmeric
- 2 tbsp sweet paprika
- 30g sea salt
- 100ml olive oil
- juice and zest of 1 lemons
- black pepper
If you have a food processor blitz all marinade ingredients together until you have a thick paste. If you do not have a food processor, using a pestle and mortar grind the onions, garlic, herbs, spices and salt together until you have a fine paste. Add oil, lemon zest and juice and black pepper and mix until fully combined and paste like.
Pour the marinade into a large sandwich bag or tubberware container (make sure the bag or container is big enough for the lamb shoulder). Add the lamb and make sure that all the lamb is covered in the marinade and leave over night for the lamb to absorb all the flavors.
After marinating place the lamb in a half or full size roasting tin.
2, 3, 4 and 5 Oven AGA: Place the roasting tin on the 4th set of runner in the roasting oven for 30-40 minutes until the lamb has sealed and gone slightly charred and brown in colour. Then move the lamb to the simmering oven for 6-7 hours.
Recipe original by eat welsh lamb and welsh beef – found at http://eatwelshlambandwelshbeef.com/en/recipes/luke-thomass-spiced-shoulders-welsh-lamb
Adapted for AGA and AGA Shops by Alexandra Dibble, AGA Rangemaster Group Home Economist