This page contains a Flash digital edition of a book.
( recipe )


BARBECUED and ROASTED LAMB SHOULDER


(SERVES 4-6) INGREDIENTS


2 kg salt-marsh lamb shoulder, butterflied 3 garlic cloves


1/2 thumb of ginger, peeled and chopped 1/2 tbsp paprika 1/2 tbsp sumac


1/2 tbsp toasted coriander seeds 1/2 tbsp ground cumin


small bunch of coriander, chopped juice of 1 lemon


1/2 tbsp Cornish sea salt 1 tsp freshly ground black pepper


2 large chillies (or more if you like it hot), chopped 75ml Fussels rapeseed oil


✱ BOCABAR, Paintworks, Bath Road, Arnos Vale, Bristol, BS4 3EH; 0117 972 8838; bristol.bocabar.co.uk


METHOD


– Preheat the oven to 200C/400F/gas mark 6. – Blend every ingredient, apart from the lamb and the oil. Stir the oil into the finished paste. – Chargrill, over the hob, or barbecue the lamb for 4 minutes each side until it’s completely sealed. Keep turning the meat so that the fat doesn’t burn. Leave to cool. – Coat the sealed lamb in the spice paste when it has cooled enough to touch. Leave in a cool place in a roasting tray for 1-2 hours, covered. – Uncover the lamb and roast in the preheated oven for 1 hour. Remove from oven and leave to rest for 10 minutes. – Thickly slice and put back in the roasting tray to soak up the spicy juices. Serve with garden herb tabbouleh, minty raita, chargrilled spring onions, local red watercress, White Lake goat’s curd and some warm za’tar flatbread from Abu Noor in Bristol.


crumbsmag.com


35


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92