Description
Succulent Roast Mutton Shoulder & Potatoes brings tender Mediterranean flavors to your table, blending hearty lamb with golden roasted potatoes. Juicy meat and crisp potato edges promise a delightful feast you’ll savor down to the last delicious bite.
Ingredients
Scale
Meat:
- 1 bone-in mutton shoulder (approx. 2.5 kilograms / 5.5 pounds)
Spices and Seasonings:
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon allspice berries
- 1 tablespoon black peppercorns
- 2 teaspoons freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon brown sugar
- 1 tablespoon sea salt
Vegetables and Additional Ingredients:
- 3 preserved lemons, pips removed
- 2 red onions, finely sliced
- 1.5 kilograms (3.3 pounds) floury potatoes, peeled and finely sliced
- 2 fennel bulbs, finely sliced
- 1 tablespoon fennel seeds
- 1 tablespoon cider vinegar
- 1 dash of vegetable oil
- 1 litre (4.2 cups) chicken stock
- Peas, broccoli, or your favorite greens, to serve
Instructions
- Prepare the mutton by trimming excess fat, leaving a thin layer, and creating shallow scores across the surface to enhance flavor absorption.
- Create a robust spice blend by dry-toasting cumin, coriander, allspice, and peppercorns until their aromas intensify.
- Transform the toasted spices into a vibrant marinade by combining them with brown sugar, salt, preserved lemons, paprika, cider vinegar, and half a red onion in a blender.
- Massage the aromatic paste thoroughly into the mutton, ensuring complete coverage and allowing the meat to marinate for half an hour.
- Heat the oven to 200°C and position the mutton in a spacious roasting tin, cooking uncovered for approximately 40 minutes to develop a rich exterior.
- During roasting, prepare vegetables by thinly slicing remaining onions and potatoes with precision.
- Extract the mutton temporarily and drizzle the roasting tin with vegetable oil, then layer potatoes, fennel, onions, fennel seeds, black pepper, and salt.
- Pour chicken stock into the vegetable base and carefully return the mutton on top.
- Reduce oven temperature to 140°C, cover the tin with foil, and slow-cook for four hours, allowing flavors to meld and meat to become supremely tender.
- Uncover the tin, remove the mutton, and increase oven temperature back to 200°C to crisp the potatoes until golden and caramelized.
- Let the mutton rest briefly while potatoes finish cooking, then plate with accompanying green vegetables like peas or broccoli.
Notes
- Elevate the spice blend by toasting whole spices, which releases deeper, more complex flavors and enhances the overall aromatic profile of the dish.
- Allow extra marinating time up to 4-6 hours or overnight in the refrigerator to intensify the seasoning penetration and tenderize the mutton more effectively.
- Choose fatty mutton cuts for more succulent results, as the fat helps keep the meat moist during the long
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg