# Slow cooked lamb shoulder with mint and cumin

**Chef:** Varsha  
**Cookbook:** Simple  
**Potluck Date:** 23 February 2025  

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**Serves:** four to six  
**Book page:** 334  

## Ingredients

- 2 lemons: finely zest to get 1 tbsp, then juice to get ¼ cup
- 6 garlic cloves, crushed
- 1 tbsp paprika
- ½ tsp fenugreek seeds, lightly crushed
- 2 tsp ground cumin
- 1¼ cups/25g mint leaves
- ¾ cup/15g cilantro
- 3 tbsp olive oil
- salt and black pepper
- 1 large lamb shoulder (4½ lb/2kg)
- ½ celery root, peeled and cut into 1¼-inch/3cm wedges (8 cups/850g)
- 5 large carrots, peeled and chopped in half crosswise (1 lb 5 oz/600g)
- 2 heads of garlic, sliced in half crosswise

## Method

1. Place the lemon zest, lemon juice, garlic, spices, herbs, and oil in the bowl of a food processor with 1½ tsp salt and plenty of pepper. Blitz to form a rough paste and set aside.

2. Place the lamb in a large bowl and poke the meat all over about 30 times with a small sharp knife. Rub the spice paste all over the meat, massaging it into the incisions. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight, ideally) for the flavors to develop.

3. Preheat the oven to 375°F.

4. Transfer the lamb, along with all the marinade, into a large high-sided baking dish, about 12 x 16 inches/30 x 40cm. Cover the dish tightly with foil and roast for 1 hour. Reduce the temperature to 350°F and add the celery root, carrots, and garlic (cut side up) to the dish. Continue to roast for 4 hours, basting the meat and vegetables three or four times during cooking (and resealing the tray with the foil each time). Remove the foil and return to the oven for a final 1½ hours, until the lamb is browned all over, the meat is falling apart, and the vegetables are caramelized.

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