Roast Lamb Shoulder with Cumin

Roast Lamb Shoulder with Cumin

Frederic Lucano

Provided by: KitchenDaily Editors

1 hr 15 mins total 20 mins prep Full Screen

Servings

Recipe courtesy of Rotis: Roasts for Every Day of the Week by Stephane Reynaud/Melville House Publishing, 2011.

Ingredients

• 1 lamb shoulder
• 2 tablespoons olive oil
• 3 French shallots, peeled
• 3 garlic cloves
• 1 tablespoon cumin seeds
• 7 ounces white wine
• 1/2 cauliflower, cut into small florets
• 3 carrots, peeled and julienned
• 3 zucchini, julienned
• 1 cucumber, peeled and julienned
• 1 3/4 butter

Directions

• Preheat the oven to 400°F (200°C).
• Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots, garlic and cumin, then roast in the oven for 40 minutes.
• Remove the roast and pour over the white wine. Add the cauliflower, carrot, zucchini and cucumber and return to the oven for a further 15 minutes.
• Add the butter and mix it well with the vegetables and serve immediately.

• Filed under:
• Lamb,
• American,
• Easy,
• 1 hour,
• Main Dish,
• Dinner

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Comments

[kevin chamow]

01:02 AM on 12/04/2011

I'm a little confused by the directions. We should brown the shoulder before we put the shallots, etc. in the pan?

Kevin Chamow