SLOW roast shoulder of lamb recipe?

I plan to roast a boned and rolled shoulder of lamb for Sunday Lunch. I like the idea of SLOW roasting it, but can't find a recipe (please note that I mean dry roasting, not braising or pot roasting). Does anyone have a great recipe?SLOW roast shoulder of lamb recipe?
Slow roast shoulder of lamb with dirty rice





Dirty rice is a combination of lentils and rice cooked together with spices. Common in Middle Eastern and Indian food.





Serves 6





1 tbsp each of cumin and coriander seeds


1 tsp fennel seeds


陆 tsp fenugreek seeds


1 (about 2kg) shoulder of lamb


11/3 cup vegetable oil


1 onion, shaved


陆 cup (loosely packed) coriander leaves


Dirty rice


录 cup vegetable oil


2 tsp each of cumin and mustard seeds


1 tsp fenugreek seeds


2 cloves of garlic


5 cm piece ginger, peeled, thinly sliced


8 curry leaves


陆 tsp saffron


3 dried long red chillies


2 cups basmati rice


1 cup brown lentils, soaked in cold water for 1 hour


1.4 litres chicken stock











Method


1. Using a mortar and pestle, grind spices to a fine powder. Place lamb in a roasting pan, rub over spice mixture, drizzle with 1 tbsp oil and season to taste.


2. Roast lamb, covered with foil, at 150C for 1陆 hours, remove foil and cook for a further 1陆 hours or until meat falls from the bone.


3. For rice, heat oil in a large saucepan, add spices and saut茅 for 2 minutes or until fragrant. Add garlic, ginger, curry leaves, saffron and chillies and saut茅 over medium for 1 minute or until fragrant. Add rice and lentils and stir to combine, then add stock. Bring to a simmer, then reduce heat to low, cover and cook for 12 minutes or until liquid is absorbed.


4. Heat remaining oil in a large, deep saucepan to 180C, add onion and cook for 5 minutes or until golden. Remove and place on absorbent paper. Serve sliced lamb with dirty rice, scattered with onion and coriander leaves.


Wine suggestion: a McLaren Vale grenache.SLOW roast shoulder of lamb recipe?
Panggang Kambing (spit-roasted or oven-roasted lamb)








The quantities suggested here for the marinade will be sufficient for


a lamb leg or shoulder or about 16 good-sized lamb chops.





2 cups tamarind water


3 tsp brown sugar


1 tsp chili powder


2 tsp salt


1 tsp ground coriander





Marinate the meat for at least 5 hours, or overnight, turning it


several times. Just before you are ready to start cooking, prepare


a sauce with the following ingredients:








2 tbsp lemon or lime juice


4 cloves garlic, crushed


3 tbsp dark soy sauce


1 tbsp sate powder or ground roast peanuts (optional)


1/2 tsp ground ginger


1 tbsp olive oil or melted butter.





The traditional way to cook the meat is to grill it on a spit over


a charcoal fire, which takes a long time if you are grilling the


whole sheep in one piece. There is no reason, though, why a leg


or shoulder should not be spitted over charcoal in a barbecue.


When the meat is half-cooked, score it deeply with a knife, brush


it well with the sauce, and continue cooking until the meat is


tender. The whole process is likely to take up to 2 hours.





There is, of course, an easier, less picturesque method, which


gives just as good results. Preheat your oven to 350F and roast


the lamb for 80 minutes (less if you are using chops). Score the


joint deeply, brush it with the sauce and grill it, turning it over


and brushing it with sauce several times. When the meat is nicely


browned all over, it is ready to serve.





NOTE: To make tamarind water, soak 1 tbsp dried tamarind in 3 tbsp


hot water. Strain. Substitute lemon or lime juice.
This is a very easy recipe. I don't measure things so you'll have to figure the measurements out to your taste. The rub consists of Oregano, a little bit of flour, cayenne pepper, salt, black pepper, orange and lemon zest and last but not least crushed garlic. Now combine all of those and start making small slits in the lamb using a small knife and inserting the rub into the holes. Complete it by rubbing the rub on the outside of the lamb also. Cook about 20 minutes per lb. I usually cook it covered with foil and remove the foil the last 15 so it could brown nicely. Make sure you let it rest about 20 minutes before slicing to avoid letting the juices run and drying up the lamb. Enjoy...