Slow-roasted cinnamon spiced lamb with crunchy cabbage salad

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

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

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.