Shoulder of Lamb with Chermoula Recipe – Greek Special
This lamb shoulder is a great family dish that can be served
either hot or cold. Don’t let even a bit go to waste by stuffing
the leftover lamb into pita pockets for lunch the next day.
- Prep Time20 min
- Cook Time3 hr 30 min
- Total Time3 hr 50 min
Shoulder of Lamb with Chermoula Ingredients :
- 1 lamb shoulder
- 2 clove garlic
- 1 tbs coriander seeds
- 2 bay leaves
- 2 carrots (chopped)
- 1 l vegetable stock (liquid)
- pomegranate seeds (*to serve)
- 1 bunch coriander leaves
- 1 handful parsley
- 3 clove garlic (crushed)
- 1 1/2 tbs smoked paprika
- 2 tsp ginger (grated)
- 1/2 tsp chilli flakes
- saffron threads
- 1/2 tsp coriander seeds (toasted)
- 3 tsp extra virgin olive oil
- 1 lemon (juiced)
- 1 tsp sea salt
How To Make Shoulder of Lamb with Chermoula
Should of the lamb: Brown the lamb in a hot pan with extra
virgin olive oil, garlic and coriander seeds. Place in a
casserole dish on top of chopped carrots and cover with stock,
bay leaves, coriander seeds and garlic from the pan.
Cover the pan with a lid or double foil. Cook at 160°C for 3.5
hours.
Chermoula: To make chermoula, blend or use a pestle and mortar
to combine ingredients together into a thick sauce.
Spoon the chermoula over the lamb shoulder and sprinkle with
pomegranate seeds to finish. Serve alongside a fattoush salad.
