Ingredients

• 1 large lamb shoulder 3½–4lb – 1.5–1.8kg total)
• 2 large onion, finely sliced
• 2 garlic cloves, grated
• 1 tsp ground ginger
• 1 tsp smoked paprika
• ½ tsp turmeric (curcuma)
• A pinch of saffron threads
• 1 tsp sea salt
• Cracked black pepper (Generous amount)
• 3 tbsp olive oil
• 3 sprigs fresh thyme
• ¾ cup – 180ml water

Steps

• Step 1

  In a small bowl, mix olive oil with ginger, smoked paprika, turmeric, saffron, garlic, salt and pepper.

• Step 2

  Massage the spice mix generously into the lamb shoulder. Leave to marinate at room temperature for 30 minutes (or refrigerate, then bring to room temp before cooking).

• Step 3

  Preheat your oven to 400°F – 200°C.

• Step 4

  Place the sliced onion in the base of a roasting pan and pour in the water, add the thyme. Sit the lamb on top.

• Step 5

  Cover tightly with foil or a lid. Roast for 45 minutes.

• Step 6

  Reduce oven to 320°F – 160°C. Uncover and roast for a further 1½–2 hours, spooning over the pan juices now and then. Add a splash more water if needed.

• Step 7

  Serve with the pan juices and soft bread or couscous. Garnish with fresh coriander or parsley, if you like.

Little Tips

Don’t skip the resting time – Let the lamb rest for at least 20-30 minutes after roasting so the juices stay in the meat.

Use a heavy roasting pan, It helps retain heat and keeps the lamb super tender throughout the long slow cook.