Pre-heat your oven on 250°C fan forced (180°C gas) for 10 mins.
Take all of your dried whole spices into a mortar and pestle. Begin by cracking the cardamom pods and removing the skins. Continue to break the whole shells by firmly cracking downward. Once they start to break up; add the salt flakes and continue to roll the pestle around the mortar to fine grind the seasoning. Add the remaining ground dry ingredients and mix.
Once your seasoning is now quite fine, add the garlic and grind till a smooth paste. Add the juice of one lemon and add a drizzle of olive oil. Place the lamb in a bowl; coat the lamb shoulder in the marinade and rest for a minimum of 15mins.
The oven should now have met temperature; place your lamb in a lined baking tray and bake on 250°C for 20 mins. Turn the oven down to 160°C for 10mins and then remove the lamb from the oven; cover in foil and top with a tea towel to rest for 20 mins. I enjoy my lamb quite rare; to achieve this, the lamb should reach a maximum of 60°C. This will produce a beautiful dark flavoursome crust with a juicy rare centre.
If you would prefer your lamb more cooked, after the initial 20mins of cooking, extend to 15mins at 180°C and remove from the oven, cover in foil and top with a tea towel and rest for 20 mins. The result will be more medium-rare. Temperature should be 70°C. Over 75°C will be well done.
The key is in the resting to allow the meat to soften!
Slice this lamb against the grain and service with labneh and any of our fresh salads.
NOTES
This marinade is designed to pack a lot of punch in a short amount of time. You can marinate your lamb overnight or as little as 15mins. The longer the marinade remains on the lamb the better the flavours will infuse.
