Lamb Shoulder with Coriander Seeds
Ingredients
- 1 bone-in lamb shoulder roast, about 2 to 2½ pounds
- 2 tablespoons whole coriander seeds
- 3 cloves garlic, peeled and sliced
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- olive oil
Instructions
- Bring lamb to room temperature. Preheat oven to 275° F.
- Place salt and pepper in small bowl.
- Toast coriander seeds in dry skillet over medium heat until aromatic.
- Crack ⅔ of seeds. You can do this in a mortar, or you can place the seeds between two pieces of parchment paper and run a rolling pin over them. Add cracked seeds to salt and pepper.
- In spice grinder or mortar, grind remaining seeds until fine. Add to cracked seeds, salt, and pepper.
- Insert garlic slices into roast. Push point of paring knife about 1 inch into fleshly part of lamb. Slide a slice of garlic into lamb alongside the knife blade. Repeat until all garlic slices are used.
- Rub coriander mixture all over the roast. Place roast in roasting pan and drizzle all over with olive oil.
- Roast about 6 hours, until tender and brown all the way through. The internal temperature should be about 165° F.
- Let rest, covered, for 15 minutes before carving.
Notes
Adapted from Slow-Roasted Lamb Shoulder With Coriander Seeds, Julia Moskin, New York Times.