Slow roasted shoulder of lamb with coriander seeds

I have wanted to make one of Darina Allen's roast lamb recipe's for a while. I chose this one because it is soooo easy. It also turned out to be soooo tasty. It may take 6h to roast in the oven but it is oh so worth it!

Serves: 6 persons.

Ingredients:

• 2.4kg shoulder of lamb, on the bone
• 1½ tbsp coriander seeds
• olive oil
• salt & pepper to taste
• For the coriander gravy:
• 400ml lamb or chicken stock (I used chicken)
• 1½ tsp coriander seeds, roasted and freshly grounded
• 1 tbsp cornstarch (Darina advised to make a little roux but cornstarch is so much easier)

Method:

1. Warm the coriander seeds slightly in a dry pan, then crush them in a pestle and mortar.
   
   
   
   
   
   
2. Score the skin of the lamb in a diamond pattern with a sharp knife.
   
   
   
   
   
   
3. Sprinkle the meat with salt, pepper and the crushed coriander seeds and then drizzle with olive oil.
   
   
   
4. Roast in a 130°C oven for 6-7 hours. I roasted for 6h and it was absolutely tender.
   
   
   
5. Carve the meat into thick slices. Let's just say that carving is not my strong... I yanked bits off.
   
   
   
6. Make the coriander gravy:
1. Remove the lamb fat from the roasting tin. It turned out to be all the juices in the tin...
2. Add the stock into the remaining cooking juice and boil for a few minutes, stirring and scraping the tin well, to dissolve the caramelised meat juices. As there were no juices left, I added the stock to the roasting tin, scraped the bottom and let it boil.
   
   
   
   
   
   
3. Add the coriander seeds and the cornstarch and allow the gravy to thicken.
   
   
   
   
   
   
4. Add salt & pepper to taste.
5. Strain and serve the gravy separately in a gravy boat. I did not strain and I don't think it needs straining.
   
   
   
7. Serve the meat with roast potatoes or potato mash.