Karoo-style lamb

Name: Karoo-style lamb
Prep time: 25 min
Cook time: 240 min
Total time: 285 min
Yield: 6
Cuisine: Namibie
Ingredients: 1,5 kg bone-in lamb shoulder; 300 g onions; 400 g carrots; 400 g canned chopped tomatoes, with no added salt; 4 garlic cloves; 20 ml olive oil; 300 ml vegetable stock with no added salt; 100 ml hot water, to use only if necessary; 30 ml lemon juice; 2 g dried oregano; 2 g ground cumin; 5 g salt; 1 g ground black pepper

Slow-roasted lamb shoulder with lemon, cumin and herbs, tender vegetables and plenty of cooking juices.

Ingredients

1,5 kg bone-in lamb shoulder
300 g onions
400 g carrots
400 g canned chopped tomatoes, with no added salt
4 garlic cloves
20 ml olive oil
300 ml vegetable stock with no added salt
100 ml hot water, to use only if necessary
30 ml lemon juice
2 g dried oregano
2 g ground cumin
5 g salt
1 g ground black pepper

Preparation

Preheat a conventional oven to 180 °C. Have an ovenproof casserole large enough for the shoulder ready, with a close-fitting lid. If necessary, use a deep roasting dish and aluminium foil to make a tight seal later.

During this 25 min preparation, peel the onions and cut them into wedges. Scrub or peel the carrots, then cut into 4 cm pieces. Peel and crush the garlic. Pat the lamb dry with kitchen paper, without rinsing it.

Mix the oil, lemon juice, oregano, cumin, salt and pepper. Rub this mixture over the whole surface of the shoulder. Spread the onions and carrots in the casserole, then place the meat on top, fat side up.

Roast uncovered at 180 °C for 20 min. This first stage starts to colour the surface; it should not dry out the vegetables. Meanwhile, have the tomatoes, garlic and stock ready so that you can cover the dish quickly.

Briefly remove the casserole. Spread the tomatoes and garlic around the shoulder, then pour the 300 ml stock over the vegetables without washing off the spice coating. Seal tightly and lower the oven to 150 °C.

Cook covered at 150 °C for 200 min. After 100 min of this stage, quickly check the bottom: visible liquid should remain. If necessary, gradually add the reserved 100 ml hot water, cover again and continue for the remaining 100 min.

At the end of the 200 min, check the meat with a clean probe in the thickest part, without touching the bone. Aim for about 90–95 °C for very tender shoulder; a fork should slide in easily and the fibres should start to separate.

Remove the lid, baste the shoulder with its juices and raise the oven to 200 °C. Roast for a further 20 min for an appetising surface. Watch the tomatoes: if the edges dry out, move a little juice back towards the vegetables.

Transfer the shoulder to a clean dish, cover loosely and rest for 20 min. The planned cooking time is 240 min in total: 20 min, then 200 min, then 20 min. Including 25 min preparation and this rest, allow 285 min before serving.

During the rest, spoon off some of the fat floating on the juices. Mash a few vegetables into the juices to give them body, without adding flour. Taste before adjusting the seasoning, because the liquid has concentrated.

Remove the meat from the bone and divide among 6 plates with the vegetables and juices. If it still resists after the planned cooking time, return it covered to 150 °C in additional 20 min intervals; this extra cooking increases the stated total time.

Serve immediately on warm plates. To keep some of the dish, promptly separate the portions intended as leftovers and follow the cooling instructions; do not leave the whole casserole to cool slowly on the table.