Whole shoulder of lamb mechoui

Serves 6

Ingredients

1 lamb shoulder, just over 1kg

Fresh chopped coriander, to serve

Olive oil, to serve

For the mechoui butter

150g butter

2 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

2 tsp black pepper

1 onion, cut into cubes

3 cloves of garlic, thinly sliced

1 pinch of thyme

2 tsp fresh coriander

For the vegetables

2 carrots, peeled

2 courgettes

2 garlic cloves, skin left on

6 baby turnips, peeled

6 new potatoes, peeled

4 spring onions

1 celery stalk


Preparation

Heat the oven to 200C/400F/Gas Mark 6.

Cut away and discard any excess fat from the lamb, then place the meat in a large roasting tray.

Put all the ingredients for the mechoui butter in a mixer or blender and combine into a smooth paste.

Put the meat in the oven and roast for about 30 minutes, until crispy and golden.

Meanwhile, cut the vegetables into large pieces
and place them around the lamb in the roasting tray,
and pour over 250ml vegetable stock or water.

Coat the meat with the mechoui paste, cover the whole lot in foil,
turn down the oven to 180C/350F/Gas Mark 4 and cook for 2½ hours.

Check the level of the liquid from time to time and top up if necessary.

When the meat is tender, remove the foil and leave it to roast in the oven for another 15-20 minutes.

Serve hot, sprinkled with the fresh coriander and olive oil.

Momo