Slow-Roast Spiced Lamb Shoulder with Sumac Onions

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This slow-roast spiced lamb shoulder is a magnificent centrepiece that fills the kitchen with the warm, aromatic scents of cinnamon, cardamom and nutmeg. By roasting the meat slowly at a low temperature, the lamb becomes incredibly tender while the fat renders down, resulting in a succulent texture that pairs beautifully with the vibrant, zesty garnish. The dish offers a sophisticated balance of rich, melt-in-the-mouth meat and a sharp, citrusy crunch from the marinated onions.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and fresh herbs rather than sugary glazes. The sumac-spiced onions provide a bright acidity that cuts through the richness of the roast without the need for heavy sauces. Serve this alongside steamed seasonal greens or a cauliflower mash for a comforting, healthy Sunday lunch that feels truly indulgent.

Ingredients for Slow-Roast Spiced Lamb Shoulder with Sumac Onions

1 (6–7-lb.) bone-in lamb shoulder
2 cucchiai di grani di pepe nero
2 cucchiai di semi di coriandolo
2 tablespoons paprika
2 cucchiaini di cannella in polvere
1 cucchiaino di cardamomo in polvere
1 teaspoon ground cloves
1 cucchiaino di noce moscata appena grattugiata
1 large red onion, thinly sliced
45ml succo di limone fresco
2 teaspoons sumac
1/2 tazza di foglie di menta
1/2 tazza di foglie di prezzemolo con gambi teneri
Sale kosher, pepe macinato fresco
Un macinino per spezie o un mortaio e pestello

How to make Slow-Roast Spiced Lamb Shoulder with Sumac Onions

Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.

Let lamb sit out on counter at room temperature 1 hour before roasting.

Place a rack in middle of oven; preheat to 135°C. Transfer lamb to a roasting pan and pour in 725ml water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3–3 1/2 hours. Remove lamb from oven and turn up heat to grill (or to highest heat if you have a drawer-style grill). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.

Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.

Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.