Vincent’s Shoul­der of Lamb (serves per­haps six?)

1 large lemon not peeled (whole)
1 large onion peeled (whole)
1 whole head of gar­lic peeled
2 large bunches of corian­der
1 tbsp ground corian­der
1 tbsp ground cumin
1 tbsp corian­der seeds
1 tbsp cumin seeds
2 tsps dried chilli flakes (or to taste)
1/4 cup olive oil
salt and pep­per to taste

1 1/2 cups peeled pistachios

Reserve pis­ta­chios. Whizz every­thing else in your food proces­sor until it has com­bined and you have a paste-like mush. Add more oil and lemon juice if nec­es­sary (remem­ber it needs to stick to the lamb, so don’t leave it too runny either).

Add pis­ta­chios and pulse until nuts are com­bined through the mush but be sure not to over process as you want some large-ish chunks of nuts to remain.

Smear the shoul­der of lamb (bone in) on both sides with the mixture.

Put in roast­ing pan and cover with tin foil.

Cook for 2 hours at 350 degrees, remov­ing foil for last 20–30 min­utes until crust looks nice and tasty and meat looks brown. Cook­ing times vary depend­ing on size of shoul­der, but remem­ber it’s next to impos­si­ble to over cook as the meat has plenty of fat and is roast­ing in its own juice. Just be sure not to burn the crust — hence
the foil.

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One Response to “Vincent’s Shoul­der of Lamb (serves per­haps six?)”

  1. Nuts Seeds Wholesale:

    When adding egg yolks, also add tar­ragon and fol­low basic mus­tard recipe. Nuts Seeds Wholesale

    May 31st, 2010 at 7:11 pm

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