Slow-roasted cinnamon spiced lamb with crunchy cabbage salad

all details

Sweet and falling from the bone, this pull-apart roast is fragrant with spice.

Slow-roasted cinnamon spice lamb and crunchy cabbage salad.
Photo: Katie Quinn Davies

Ingredients

  • 2kg lamb shoulder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4tsp ground fennel seeds
  • 1/4cup olive oil
  • 3 brown onions, sliced
  • 2 heads garlic, halved crossways
  • juice of 1 lemon
  • sea salt and freshly ground black pepper
  • Crunchy cabbage salad
  • 1/2red cabbage
  • 1/3cup roughly chopped toasted walnuts
  • 1/4cup raisins that have been soaked in 2 tbsp water and strained
  • 1 firm pear
  • 1/3 cup natural yoghurt
  • 1/2 tsp cinnamon
  • juice of 1 lemon
  • 2 tbsp olive oil
  • salt and pepper

Method

The night before, score fat side of lamb with a sharp knife, then rub all over with spices and olive oil. Marinate in fridge, covered, overnight

Remove from fridge 2 hours before cooking to let meat come to room temperature. Preheat oven to 250c. Place onions and garlic in a baking tray and lamb on top.

Drizzle with lemon juice and marinade, and season with salt and pepper. Add ¼ cup water to pan, cover tightly with foil and place in oven. Reduce oven temperature to 150°C; cook lamb for 4 hours.

Place lamb on a board, cover and allow it to rest for 15 minutes. Arrange on platter with garlic and onion; shred lamb using 2 forks. Serve with cabbage salad and bread for mopping juices.

Crunchy cabbage salad

In a large bowl, combine 1/2red cabbage, finely sliced; 1/3cup roughly chopped toasted walnuts; and 1/4cup raisins that have been soaked in 2 tbsp water and strained. Core 1 firm pear, cut it into batons, and combine it with cabbage.

In a small bowl, mix 1/3 cup natural yoghurt, ½ tsp cinnamon, juice of 1 lemon and 2 tbsp olive oil, and season with salt and pepper. Drizzle over salad and toss well.

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  • Main Ingredients - Lamb, Cabbage

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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MrDog
Date and time
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Cook discussions

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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MrDog
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5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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MrDog
Date and time
5 April