Name: Mouthwatering Middle Eastern slow-cooked lamb shoulder recipe
Ingredients: 1.4 kg bone-in lamb shoulder; 2 red onions, cut into thick wedges; 700 g large Desiree potatoes, cut into three crossways; 2 cups chicken stock; ½ cup fresh orange juice; 2 tbsp red wine vinegar; ½ cup pitted Sicilian olives, halved; Middle Eastern lamb; 3 tsp finely grated orange rind; 2 tbsp orange juice; 3 cloves garlic, crushed; 2 tsp paprika; 1 tsp ground cinnamon; 1 tsp ground coriander; 1 tsp cumin seeds; Salt and pepper, to taste

A melt-in-your-mouth one-pit dinner to impress the whole family. This lamb is slow-cooked in a Middle Eastern rub of orange, paprika, garlic and cinnamon.

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Ingredients

1.4 kg bone-in lamb shoulder

2 red onions, cut into thick wedges

700 g large Desiree potatoes, cut into three crossways

2 cups chicken stock

½ cup fresh orange juice

2 tbsp red wine vinegar

½ cup pitted Sicilian olives, halved

Middle Eastern lamb

3 tsp finely grated orange rind

2 tbsp orange juice

3 cloves garlic, crushed

2 tsp paprika

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp cumin seeds

Salt and pepper, to taste

Method

To make rub, combine all ingredients in a bowl.

Cut three slashes, at even intervals, across the top of the shoulder. Season.

Heat an oiled, large flameproof roasting pan over a medium to high heat. Add lamb. Cook for 4 minutes on each side, or until browned. Remove. Coat lamb all over with rub.

Add onions to roasting pan over a medium heat. Cook, stirring occasionally, for 2 minutes. Return lamb to pan, skin-side down. Arrange potatoes around lamb. Add stock, juice and vinegar. Top with a sheet of baking paper. Cover tightly with foil.

Cook in a slow oven (150C) for 3 hours. Discard foil and paper. Turn lamb over. Baste with cooking juices.

Cook, uncovered, basting halfway through, for a further 30 minutes, or until meat pulls away easily from the bone. Remove. Rest, loosely covered with foil, for 15 minutes.

Serve lamb and potatoes topped with onions, pan juices, olives and mint.