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Slow-Roast Lamb Shoulder with Spelt Pilaf

A tender and flavorful slow-roasted lamb shoulder served with a nutty spelt pilaf, perfect for a comforting family meal.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Lamb Shoulder
  • 1 kg lamb shoulder bone-in
  • 4 cloves garlic smashed
  • 2 tablespoons olive oil for rubbing
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 500 ml chicken stock for braising
Spelt Pilaf
  • 200 g spelt rinsed
  • 1 medium onion chopped
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 500 ml vegetable stock
  • 100 g spinach fresh, chopped
  • 50 g feta cheese crumbled

Method
 

Prepare the Lamb
  1. Preheat the oven to 150?C (300?F).
  2. In a roasting pan, rub the lamb shoulder with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Pour chicken stock into the pan and cover with foil.
  4. Roast in the oven for 5 hours, or until the meat is tender and falling off the bone.
Prepare the Spelt Pilaf
  1. In a saucepan, heat olive oil over medium heat and saut? the chopped onion until translucent.
  2. Add cumin and coriander, stirring for 1 minute until fragrant.
  3. Add rinsed spelt and vegetable stock. Bring to a boil, then reduce heat to low and cover.
  4. Cook for 30-35 minutes, or until spelt is tender and liquid is absorbed.
  5. Stir in chopped spinach and crumbled feta before serving.
Serve
  1. Once the lamb is done, let it rest for 15 minutes before carving.
  2. Serve the lamb alongside the spelt pilaf, garnished with additional herbs if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 50gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

For added flavor, marinate the lamb overnight with the herbs and garlic.

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