Lightly spiced roast shoulder of lamb

Spiced lamb

For 6 - 8

Ingredients

• 1 lamb shoulder – 1.5 - 2kg on the bone
• 2 teaspoons coriander seeds, crushed (or use 1 ½ teaspoons ground coriander)
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons cumin seeds
• 3 tablespoons olive oil
• 1 head garlic, separated into cloves, unpeeled
• 4 stems of rosemary
• 4 bayleaves
• 1 teaspoon turmeric
• 1 cauliflower, all green leaves removed
• 3 firm pears
• 1.5kg peeled mashing potatoes, cut into large chunks
• 150g butter
• 150ml double cream
• 400g washed and drained kale
• 1 leek, thinly sliced and rinsed if gritty
• 2 Tablespoons flour
• A handful of mint

Method

• Turn the oven to 200ºC.
• Pat the lamb all over with kitchen paper and cut into any thick fat areas with a sharp knife.
• Put the crushed coriander seeds, paprika, cinnamon, ginger and half the cumin seeds into a metal roasting dish with half the oil, the garlic cloves, 2 stems of rosemary and the bayleaves and a few teaspoons flaky salt and crushed black pepper and mix well.
• Place the shoulder in and rub the spice mixture all over it evenly and leave it, fattest side facing down. Add half a cup (125ml) warm water and place in the centre of the oven then turn the heat down to 170ºC. It will need 90 minutes cooking at this point.
• In a medium bowl mix the remaining cumin seeds and olive oil with the turmeric and a little salt and pepper. Slice the cauliflower 1 to 2cm thick and mix with the turmeric mixture. Lay on a baking tray lined with baking parchment and roast for 5-8 minutes, at the top of the oven until coloured and barely cooked. Remove it and put to one side.
• Once the lamb has cooked 90 minutes, cut the pears into quarters, remove the cores and add to the roasting dish, turning the shoulder over and basting it. It will take another hour and a half to two hours to cook.
• Boil the potatoes in lightly salted water until cooked then drain. Remove the rosemary leaves from the stems and place in a medium pan with 50g of the butter and cook over a moderate heat until the rosemary sizzles, then add the cream, some salt and pepper and bring to a simmer. Mash the potatoes, mixing in the rosemary cream as you do and taste for seasoning. Keep warm.
• Shred the kale. Place the remaining butter in a wide pan with a little salt and pepper and ¼ cup water. Bring to the boil and once the butter has melted add the kale and leek. Place a lid on the pan and cook over a high heat for 5 minutes, stirring the kale a few times. It’s cooked when it has a little bite but is also tender. Turn the heat off and keep in a warm place in the pan – you’re going to need the pan liquids for the gravy.
• Once the lamb is cooked, take it and the pears from the pan, keeping the juices and fats in the pan. Cover the lamb and you’ll need to rest it covered with foil and a tea towel for 10-20 minutes.
• Place the tray of cauliflower back in the oven, but turn it off.
• To make the gravy, place the roasting pan on the heat (or pour the pan juices into a pan) and scatter the flour over the top, stirring it well to avoid lumps. Bring to a sizzle then add the cooking liquids from the kale, half a cup at a time, and bring to a boil. Once it’s the thickness you like, turn to a simmer and cook for a minute, adjusting seasoning.
• Carve the lamb, shred the mint and mix with the cauliflower, and you’re ready to go.