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Roast Lamb Shoulder with Cumin

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Roast Lamb Shoulder with Cumin

Roast Lamb Shoulder with Cumin
Frederic Lucano
Provided by:
total prep
Recipe courtesy of Rotis: Roasts for Every Day of the Week by Stephane Reynaud/Melville House Publishing, 2011.


  • 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


  • 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.