Mike van de Elzen: Lamb shoulder with chermoula

Lamb shoulder with chermoula 

Cook time: 3 hours 

Prep time: 5 minutes 

Serves: 6 

1 lamb shoulder  

Chermoula  

2 lemons, juiced  

1 onion, peeled and diced  

10 cloves garlic, peeled and crushed  

1 tbsp ground coriander  

1 tbsp ground cumin  

1 tbsp garam masala  

2 tsp turmeric, ground or fresh  

1 tsp chili powder  

1 tsp smoked paprika  

1 cup fresh coriander leaves  

1 cup parsley leaves  

2 tbsp oil  

1 tbsp flaky salt 

Place all the chermoula ingredients into to a processor and blitz until smooth.  

Place the chermoula into a plastic bag along with the lamb shoulder. Close the bag up tight making sure all the lamb is well coated. Place into the fridge for a few hours or over night if you have the time. 

Preheat the oven to 220*c and place a large roasting tray into it to heat for 5 minutes. 

Remove the lamb from the bag and pull out the tray from the oven. Pour in the oil and carefully place the lamb into roasting tray. Place the lamb into the oven and cook for 10 minutes on one side before turning for another 10 minutes.  

Turn the oven down to 150*c and bake for 60 minutes.  

Remove from the oven and cover with tinfoil to rest for 30 minutes before serving.  

I would serve the lamb with roasted kumara, sauteed greens and chili sauce. 

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks.

Speaker 2 (00:11):
EDB Mike man Elson, good morning, Good morning, our resident chef.
That you've been at field Days for the last few days.
How was it, How was the vibe?

Speaker 3 (00:24):
It was actually really it was wet, but it's always wet.
But the meat expectations didn't Yeah, good, that's that you
prepare for it, you know it's coming. But it was
really good. I'm not sure what the numbers were, but
from what I saw, it seemed pretty pretty busy, particularly
on Friday, and everyone was pretty upbeat. Everyone was happy,

(00:46):
and people were buying fires. So all in all, it
was a great result.

Speaker 2 (00:50):
Fantastic.

Speaker 1 (00:52):
Were you doing.

Speaker 2 (00:52):
Were you cooking as well?

Speaker 3 (00:54):
Yeah? Absolutely, Because I was on the I was on
the ingle, I wasn't stand, but I'm also in an
ambassador for FMG, so I was kind of split between
the stands, running.

Speaker 2 (01:03):
Through the mud to get from one to the other.

Speaker 3 (01:05):
Yeah.

Speaker 2 (01:06):
So yeah, everything I've heard is that it did feel
like if one was a lot more positive than in
previous years, which is good to hear.

Speaker 3 (01:13):
Yeah, I think so. And looking like you don't have
a lot of time to look around. But I ran
around and had quick work a few things. And the
food tents, there's a kind of a big area where
you go to for the food providers called the called
the pantry. You could hardly walk in there. It was extraordinary.
So interesting food is definitely back. So that's great.

Speaker 2 (01:33):
You've got a little tremula number for us today along
with a lamb shoulder.

Speaker 3 (01:38):
Delicious, I was. I was actually cooking this during the week,
and I did this with pork belly, so I made
up to schmaller and then I marinated the pork bellley
and then I rotisseriad it over the fire and it
was delicious, I think, and potentially sold a few fires
this recipe, so I thought i'd share it today. And
it uses a load of crey, and it uses a
load of passing. It uses a load of mint, which

(01:59):
has all grown really well at the moment with all
this wheet weather. But it also uses a lot of citrus.
So it uses my favorite, which I can't do without
out of the orchard, is the lemon. So citrus is
coming on now. You can see mandarins are starting to
pop up in the zoop markets. So yes make up
this recipe, make it in bulk, and then you can

(02:20):
just divvy it down or break it down in small
jars which you can then store in the fridge. This
will stay good for you know, it will stay good
for a month in the fridge. Or you can even
freeze it down in like ice creab trays or small
kind of glad brag lag like little sachets and little bags.
Freeze it down and then when every time you want
to use it, just defrost it and it works just
as well. So this recipe will make about a liter

(02:44):
more probably about half a liter of shamala, which would
be more than enough to coat a decent boned and
rolled lamb shoulder. So go down to your butcher buy
a bone and rolled lamb shoulder, or even just a
boned out shoulder. It doesn't need to be rolled at
all to make the shamala up into a blender. Goes
the all important lemon. So I've got the juice of
two big lemons, one onion that's been peeled and down.

(03:06):
Chuck that in tenclose of garlic. Chuck those tablespoon of
ground criander, ground cuman and ground or gary masala. So
you've got cryander, cooman garray masala, two teaspoons of turmeric,
a teaspoon of chili powder, a teaspoon of paprika, and
then all important coriander, So a big decent cupful of
fresh corander, fresh parsi, and then the optional mint if

(03:29):
you want that, but I'll definitely go down that road.
Blitz the whole lord up with two tablespoons of oil
and a little bit of salt, and that is your
shimoala mix done. And because you've got all that acid
in there, put that into a bag along with your
your lamb shoulder. And what it will do is that
acid will get into your lamb and just tenderize it,
flavor it. So the longer you can leave it on

(03:51):
that marinaba or in that shimola, the better the end result.
I will put it into a bag, chuck your lamb
in there, make sure it's nice and tight, put it
in the fridge. Leave it in there overnight. Next day,
turn your oven up, crank it to two hundred and
twenty degrees, put an oven tray in there. When you
ready to go, pull your oven tray out and be
nice and hot. A few tablespoons of oil in there.

(04:11):
Pop in your lamb. Be careful. It's going to be hot,
it's going to smell, it's going to bring back a
lot of chili vapor. So have your extraction on. Turn
it on one side for a couple of minutes, turn
it over on to the other side for a couple
of minutes, and then back into the oven, and I'll
turn the oven down to one point fifty and leave
it in there for sixty minutes. And after six minutes
you should be good to go and let it rest.

(04:32):
All important. Let it rest as long as you can
twenty thirty minutes, just lightly covered to the side before
you go to service.

Speaker 1 (04:40):
For more from the Sunday session with Francesca Rudkin, listen
live to news talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio.