Slow-Roasted Lamb Shoulder with Spicy Dry-Rub with Roast Potatoes, Carrots and Kachumbari
Easter Slow-Roasted Lamb Shoulder with Spicy Dry-Rub with Roast Potatoes, Carrots, and Kachumbari
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
5
hours15
minutesLamb shoulders are one of the easiest parts of the animal to cook, and one of the most delicious, especially if you and your family like fork-tender pulled meat
Ingredients
- For the Lamb shoulder
1 3-pound Morendat Lamb shoulder
1.5 teaspoons salt
2 tablespoons blackening spice
Small Batch Blackening Spice5 tablespoons sweet paprika
2 teaspoon garlic powder
1 tablespoon onion powder
2 tablespoons dried thyme
1 tablespoon ground black pepper
1 teaspoon cayenne pepper or more to taste
- For the Roast Potatoes and Carrots
1 ¾ pounds small red potatoes
1 ½ pounds carrots, cut into 3-inch pieces
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
Olive oil
Directions
- Mix all the spices together until well incorporated.
- Season the shoulder all over with salt and allow to rest overnight.
- The next day, preheat the oven to 250F.
Take the shoulder and sprinkle liberally with the blackening spice, wrap it up in parchment, and add into the oven, cook for 5-6 hours at until fork-tender. - Toss potatoes and carrots in a large bowl with olive oil. Add salt, oregano, and pepper; toss to coat. Spread onto an oven tray and roast for an hour.
- Remove the meat and allow to rest. Enjoy!
Shop the Ingredients
