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Recipes: TMR Lamb Shoulder

TMR Lamb Shoulder

With TMR’s head chef Hannah Cooper-Grieve.

A celebration of all things spring, Hannah’s lamb shoulder is one of TMR’s most popular dishes and has survived numerous menu changes. It’s sure to impress at your next dinner party or family dinner. Serves 4 – 6.  Shopping List Lamb

1 bone-in lamb shoulder (around 2 – 2.25kg)
1tbs cumin seeds
1tbs coriander seeds
1tbs fennel seeds
1 cinnamon quill
50g fresh ginger (chopped)
4 smashed garlic cloves
50ml olive oil
50ml pomegranate molasses
Zest of a lemon
500ml red wine
1ltr beef stock Salad

4 oranges
100g watercress
100g mint leaves
20ml olive oil
Salt and pepper Making It Happen For the lamb:

Combine the cumin, coriander and fennel seeds in a frying pan and dry-roast over a low heat until fragrant. When cool, grind in a blender, then add garlic, ginger and lemon zest and blend until fine. Finally, add the olive oil and pomegranate molasses until a thick paste is formed. Score fat side of the lamb and season with salt and pepper, then rub spice mixture into the meat. To cook, roast the shoulder uncovered in a 250°C oven for 20 minutes. Remove and deglaze the pan with the red wine, add beef stock and lemon zest, then cover and return to the oven, cooking at 150°C for 4 hours. For the salad:

Segment the oranges and combine all ingredients together in a bowl and toss before placing over the cooked lamb shoulder.

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