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Slow-RoastSpiced Lamb Shoulder with Sumac Onions

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A spice-rubbed, slow-roasted lamb shoulder cooked until fall-off-the-bone tender, then crisped under high heat and topped with a bright, tangy sumac-onion salad. A perfect balance of richness and freshness in one impressive, crowd-friendly dish.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings
  • Category: Main
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 1 bone-in lamb shoulder (6–7 lb / 2.7–3.2 kg)
  • 1 1/2 tbsp kosher salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • 2 tbsp black peppercorns
  • 2 tbsp coriander seeds
  • 2 tbsp paprika
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 1 large red onion, thinly sliced
  • 3 tbsp fresh lemon juice
  • 2 tsp sumac
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves with tender stems
  • 3 cups water (for the roasting pan)

Instructions

  1. Pat lamb shoulder dry. Season with kosher salt and black pepper on all sides. Place on a wire rack inside a rimmed baking sheet.
  2. In a dry skillet, toast peppercorns and coriander seeds over medium heat for about 3 minutes, until fragrant. Cool slightly.
  3. Grind the toasted spices, then mix with paprika, cinnamon, cardamom, cloves, and nutmeg.
  4. Rub the spice mix all over the lamb, pressing it into the meat. Chill uncovered for at least 4 hours or overnight.
  5. Let the lamb sit at room temperature for 1 hour before roasting.
  6. Preheat oven to 275°F (135°C). Transfer lamb to a roasting pan and add 3 cups of water. Cover tightly with foil.
  7. Roast for 3 to 3 1/2 hours, turning the lamb and rotating the pan halfway through, until meat is very tender.
  8. Remove foil. Set oven to broil or highest heat. Pour off any liquid from pan. Return lamb to pan and broil for about 5 minutes, until browned and crisp on top.
  9. For the sumac onions: toss red onion with lemon juice and sumac. Gently massage with hands to soften, about 1–2 minutes.
  10. Just before serving, add mint, parsley, and a pinch of salt to the onion mixture. Toss well.
  11. Transfer lamb to a platter. Spoon the sumac onion salad over top. Slice or pull the meat into chunks and serve warm.

Notes

  • Use boneless lamb shoulder for quicker cooking (2 1/2–3 hours).
  • Add garlic to spice rub just before roasting for a punchier flavor.
  • Add lemon zest to sumac onions for extra brightness.
  • Include cayenne or red pepper flakes in the rub for heat.
  • Swap herbs—try cilantro or dill instead of parsley or mint.

Nutrition

Find it online: https://savorymomskitchen.com/slow-roastspiced-lamb-shoulder-with-sumac-onions/