Slow Roast Shoulder of Lamb with Coffee and Cumin
170°C, 325°F, Gas Mark 3
Ingredients
| 4 tbsp Turkish coffee |
2 tbsp ground cumin |
| 4 tbsp sesame seeds (toasted) |
6 cloves garlic |
| 3 small chillies |
50ml (2fl oz) pernod |
| 1 shoulder of lamb (blade bone removed) |
500g (18oz) cherry tomatoes |
| 200ml (½ pint) white wine |
4 tbsp coriander |
Combine the first 6 ingredients to a paste. Take the lamb and pierce it all over with a skewer and then rub the paste all over so as to get some of the paste into the holes. Then take a roasting pan and put the tomatoes and wine into the bottom and place the lamb of top, season with sea salt and transfer to the oven for about one and a half hours, baste frequently to avoid burning the paste on the outside of the meat.
To serve, lift the tomatoes onto a serving platter and carve the meat and arrange alongside and then check the jus and serve with the freshly chopped corriander.
