Slow-Roasted Lamb Shoulder With Coriander Seeds

5.0(243)

by Julia Moskin·published 2010-03-31

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Dinner, Roasts, Main Course

Servings

(8–10)

Total time

Calories / serving

100 kcal

Ingredients (8)

serves

1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)
3 tablespoons whole coriander seedscoriander
Coarse sea saltsalt
black pepperpepper
Extra virgin olive oilextra-virgin-olive-oil
2 tablespoons flourflour
3 cups hot lamb or chicken stock
Roasted potatoes, for servingpotato

Instructions (4 steps)

01Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
02Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
03Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.

04Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.

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Rich recipe — supports nutrition-aware planning.