Ingredients
- 2kg (4½ lb) shoulder of lamb on the bone
- 300ml (½ pt) dry sherry
- 4 tbsp dukkah
- 100g (4oz) pomegranate seeds
- 3tbsp chopped fresh mint
- juice from the zested lemon (below)
- For the spice rub:
- 2tsp cardamon rub
- 2tbsp cumin seeds
- 2tsp sweet smoked paprika
- 3 cloves and 1tsp black pepper
- finely grated zest of one lemon
Instructions
- Prepare the rub. Crush the cardamon pods in a mortar, then remove the husks and discard. Add the remaining spices, crush and mix together. Then add the lemon zest. Score the skin of the lamb with a sharp knife and push the rub into the flesh. Put intp a non-metallic dish and pour over half the sherry. Cover and leave to marinade overnight in the fridge
To cook:
- Allow the lamb to reach room temperature. Put it into a roasting tin. Heat the oven to 130C, 110C fan, 250F, gas ½. Add the remaining sherry, cover then leave to cook for 4 hours 30 minutes
To crisp it up:
- Cook over a medium heat on the barbeque for around 15 minutes. Or, turn up your oven to high, around 200C, 180C fan, 400F, gas 6, and roast for 15 minutes or until browned and crispy
- "Pull" the lamb away from the bone with 2 forks on to a serving dish; scatter with the dukkah, pomegranate and mint, squeeze over the lemon juice.
