Slow-cooked Moorish lamb with buttermilk dressing recipe
Lamb shoulder is marinated in bold Middle Eastern flavours, slow-cooked to perfection and then covered in a garlicky buttermilk dressing.
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Cooking tools:
- Grill
- Oven
- Roasting pan
- Mixing bowl
- Whisk
- Tongs
- Plastic wrap
Ingredients
- 1 British lamb shoulder, bone-in (2.5-3kg)
- 50ml olive oil
- 20g smoked paprika (pimentón)
- 20g coriander seeds, roughly crushed in a pestle and mortar
- 20g ground cumin
- 1 garlic bulb, cut into quarters
- 50ml red wine vinegar
- 100ml buttermilk
- Splash white wine vinegar
- 2 garlic cloves, finely chopped
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