Spice Marinated Lamb Shoulder with Flat Leaf Parsley Salad (Surprisingly Tender Meat)

Mister doesn't really eat lamb, so all these 400 grams of lamb shoulder were all for myself. Too bad for Mister from my point of view because I know the lamb would be packed with flavors due to the spices used, but the meat was surprisingly tender too. Consider this a "monopolistic" feast solely tailored to my preferred taste.  

Spice marinated lamb shoulder with flat leaf parsley salad - 

Ingredients?

• 400 grams lamb shoulder
• 2 bulbs shallots 
• 2 garlic cloves
• 2 tablespoons olive oil
• 1/2 teaspoon all spice
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Flat leaf parsley salad:

• 1 small bundle flat leaf parsley
• 6 cherry tomatoes
• 1/4 red onion
• 1 garlic
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

How?

Peel and chop 2 garlic cloves. Peel and chop the shallots, we will need about 3 tablespoons here. Mix these two together with the seasonings in a big container, that means 2 tablespoons of olive oil, 1/2 teaspoon of all spice, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.

Trim and slice the lamb shoulder to large bite size pieces then add to the container. Massage and rub in these spices. Cover with lid and store in the fridge overnight. 

When ready to bake/roast the meat, take out the lamb from the fridge and rest under room temperature for about 10 minutes. Meanwhile, line a baking sheet with foil if needed, also preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.

Transfer the lamb to prepped baking sheet then into the oven and bake for at least an hour.

During baking, let's make the flat leaf parsley salad. Trim the parsley by removing any tougher stems, also give the leafy part a few chops. Halve the cherry tomatoes. Peel and thinly slice the red onion. Peel and grate one garlic clove. 

Have a bowl of icy cold water ready and separate the onion slices in the water. Soak till ready to assemble the salad. This will help drawing out some of that spicy smelly onion flavor. 

For the vinaigrette, mix together that grated garlic, 2 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, 1/2 teaspoon of mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. 

Have a medium large bowl ready, add in drain and well dried onion slices along with halved cherry tomatoes and flat leaf parsley. Toss together with the vinaigrette.

When the lamb finishes baking in the oven, remove from heat and rest under room temperature for 10 minutes. Once ready, transfer to serving plate and serve with salad on the side.

The tangy salad works extremely well with spiced lamb shoulder. I think it's something about lamb and vinaigrette. They truly fit together, like one can cut through the distinct taste of lamb and the other can smooth out the sourish note from the dressing.

Either way, I'm somehow glad that Mister won't be fighting over this lamb and salad combo with me.