Middle Eastern Roasted Lamb with Spiced Vegetables

A showstopping weekend centerpiece where tender lamb shoulder meets warming spices and caramelized root vegetables—the kind of feast that fills your kitchen with incredible aromas and brings everyone to the table hungry.

Ingredients:

• 2kg lamb shoulder, cut into large chunks
• 4 tablespoons olive oil
• 2 onions, quartered
• 4 carrots, cut into batons
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cinnamon
• 6 cloves garlic, minced
• 500ml lamb or vegetable stock
• Juice of 1 lemon
• Salt, pepper, and fresh cilantro to finish

Method:

1. Preheat your oven to 180°C. Season lamb generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat and brown the lamb in batches—don't skip this, it builds serious flavor.
3. Remove lamb and sauté onions and garlic until soft, then stir in tomato paste and spices for 1 minute until fragrant.
4. Return lamb to the pot, add stock and lemon juice, then cover and braise in the oven for 2–2.5 hours.
5. Add carrots in the last 45 minutes. The meat should be fall-apart tender and the sauce rich and concentrated.
6. Taste and adjust seasoning, then scatter with fresh cilantro before serving.

Chef's tip: Don't rush the browning stage—those caramelized bits on the bottom of the pan are liquid gold that'll make your braising liquid absolutely magnificent.