Slow-Roast Spiced Lamb Shoulder with Sumac Onions

Ingredients for Slow-Roast Spiced Lamb Shoulder with Sumac Onions

• 1 (6–7-lb.) bone-in lamb shoulder

• 2 tablespoons black peppercorns

• 2 matskedar korianderfrön

• 2 tablespoons paprika

• 2 teskedar malen kanel

• 1 teaspoon ground cardamom

• 1 teaspoon ground cloves

• 1 teaspoon freshly grated nutmeg

• 1 large red onion, thinly sliced

• 45ml färsk citronsaft

• 2 teaspoons sumac

• 1/2 cup mint leaves

• 1/2 cup parsley leaves with tender stems

• Koshersalt, nymalen peppar

• A spice mill or mortar and pestle

How to make Slow-Roast Spiced Lamb Shoulder with Sumac Onions

Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.

Let lamb sit out on counter at room temperature 1 hour before roasting.

Place a rack in middle of oven; preheat to 135°C. Transfer lamb to a roasting pan and pour in 725ml water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3–3 1/2 hours. Remove lamb from oven and turn up heat to grill (or to highest heat if you have a drawer-style grill). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.

Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.

Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

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