For the marinade
2kglamb shoulder or leg
½ tspcumin seeds, toasted
½ tspcoriander seeds, toasted
½ tsppink peppercorns
2 tbsprosemary leaves
1 sprigthyme, leaves picked
small bunchmint leaves, chopped
4 tbspolive oil
1 tbspbrown sugar
1lemon, zest and juice
Blitz all except the lamb in a food processor.
Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
3onions, each sliced into 3 thick discs
Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
Return the tin of onions and marinating juices to the oven to keep warm.
For the gremolata
- zest of½ lemon
1garlic clove, crushed
1 tbspfinely chopped mint
Combine the gremolata in a bowl.
Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
Skim off any fat from the juices and serve alongside the lamb.