John Collins’ Shoulder of Lamb with Chermoula | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1 lamb shoulder, bone in (approx. 1.2 – 1.4kg)
• 2 cloves of garlic
• 1 tbsp coriander seeds
• 2 bay leaves
• 2 carrots, chopped
• 1 litre of lamb or vegetable stock
• Pomegranate seeds to serve
• 1 bunch of coriander leaves
• 1 handful parsley
• 3 cloves garlic, crushed
• 1 1/2 tbsp smoked paprika
• 2 tsp grated fresh ginger
• 1/2 tsp chilli flakes
• Saffron threads
• 1/2 tsp coriander seeds, toasted in a hot pan
• 3 tsp extra virgin olive oil
• 1 lemon, juiced
• 1 tsp sea salt