Spiced Lamb Shoulder

This tender braised lamb works perfectly for any sort of a special main course or will last you the whole week with leftovers.


1 lamb shoulder roast
2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp ground fennel seed
2 tsp urfa or aleppo pepper or 1/2 tsp chili flakes
1 tbsp salt
2 cups red wine
1 onion, sliced thinly
4 cloves garlic
1 carrot, cut into chunks


  1. In a zipper bag, combine the lamb roast, spices, salt and a big glug of oil and let marinate refrigerated overnight
  2. Heat the oven to 300F
  3. Transfer the lamb to a roasting dish add the onion, carrot, garlic, and wine to the pan
  4. Cover tightly and braise until the lamb is tender
  5. Remove from the oven and let cool 20 minutes then slice into pieces
  6. Blend the braising liquid and vegetables into a sauce and serve alongside the lamb