![Whole roasted lamb shoulder stabbed with a slicing knife on amber ceramic plate on blue and white concrete tile surface.](https://assets.epicurious.com/photos/5ba00b27158f19588770e1b7/1:1/w_2560%2Cc_limit/slow-roast-spiced-lamb-shoulder-with-sumac-onions-recipe-BA-091718.jpg)
At Maydān the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Ingredients
8 servings
Special Equipment
Step 1
Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
Step 2
Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
Step 3
Let lamb sit out on counter at room temperature 1 hour before roasting.
Step 4
Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3–3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
Step 5
Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
Step 6
Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.
Sumac can be found at Middle Eastern markets, specialty foods stores, and online.
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Reviews (3)
Back to Top这是真空(4磅,160 f, 20小时,完成了吗with a Searzall) and loved it. Made an incredible presentation. If you don't care about how it looks you might want to try a higher temp for around 18 hrs.
celetina8296
5/24/2021
Loved this recipe and the onion salad was a nice, fresh complement to the lamb!
debbijkw
Burlington, NC
1/1/2019
I ate this dish first in Kazakhstan back in 1992. It was delicious...! Now...surprise I find it here! I got the recipe from my host in Alma-Ata and make it fairly often.
kozzak01
Gulfport, FL
10/1/2018