Spiced Roasted Lamb and Vegetables

Yum! Made it in the slow cooker with the lamb shoulder roast and it was rich and delicious. Using canned garbanzos worked fine, too, they didn't get too mushy even though I made it the day before, as recommended.

This is a tasty recipe and worth repeating. But once you read and understand the steps involved the estimated prep and cooking time seems way too short. First, note that Tanis recommends refrigerating the meat with its spice rub for between several hours and three days. Then, the time to braise(not roast) shoulder chops to fork-tender is more like 2-3 hours, after browning, not 45 minutes. And plan extra time for the pita bread, too!

This was AMAZING! But I made changes: used 4 bone-in shoulder chops. Used 1 full can of diced tomatoes with juices, 2 cups of chicken broth instead of water. Added 1 diced sweet potato and 1 diced parsnip along with chickpeas and 1 can of diced green chilies. Cooked 1 hour. Removed meat from bones and added back with 2 diced zucchini. Simmered for another 1/2 hour. Served over quinoa. The complexity of flavor was wonderful. Reminded me of Tunisia, but better.

Deeply spiced lamb shoulder with steamed vegetables works very well. Surprisingly so. I cooked this skeptically. Actually, stewed,spicy meat and steamed firm vegetables worked very well and I might try it with other stews.

Looks amazing - I am intrigued by the many layered spice combo! A question about an item on the ingredient list: “¾ cup canned crushed tomatoes with their juices“ What size can of tomatoes does this call for, and why not use the whole can?

The spicing and vegetables look awesome. But I don't eat meat or poultry. Is there a suitable vegan option and method? Mushrooms and lentils for earthiness and umami? Seitan or tofu with some alterations in other ingredients to create some of the umami the meat would provide?

Would bone-in turkey suffice? We don’t eat red meat (even the other red meat).

Use bone-in lamb neck. I just made a lamb neck stew and even though there is less actual meat, the result was far more flavorful than the shoulders I’ve stewed in the past. I watch my meat consumption anyway, so I prefer more flavor and less meat.

What’s “roasted” about this? It’s a stew, as the recipe itself says. Re: finding lamb shoulder: Middle Eastern and halal markets. No, it’s not going to appear in most conventional grocery stores.

We made this as a weeknight dinner with the plan to have the rest as leftovers. Delicious and not too hard to make. 1. We put the spice rub on the lamb chops yesterday and let them sit overnight in the fridge. 2. We halved all the spicy spices in the rub, and the heat was perfect for our palate. 3. Next time, we’ll reduce the amount of vegetables by about a third. Also, we needed 15 minutes of steaming. 4. Serve with a soft baguette to sop up the liquid. Flavorful and colorful dish!

Mostly per recipe for ingredients & technique. Made day prior to refrigerate then reheat & serve next day. Delicious flavors. Notes ingredients: 1) used bone-in lamb shoulder steaks (2) total of @ 2#. 2) equivalent amount white beans (Rancho Gordo) cooked from dry in place of chickpeas. 3) Used only carrots & turnips. Notes technique: 1) started on cooktop finished covered in 300 degree oven @ 2hrs. 2) separated broth from solids to let fat solidify to lift off then poured back in.

Looking for lamb shoulder roast? Try a halal butcher or market. I imagine that lamb shank would be good with this recipe. Another cut with lots of connective tissue that works best with slow cooking to make a succulent stew.

Lamb shoulder is very difficult to find. I've never seen anything but thin blade chops in supermarkets or leg, loin, or rib chops. Even farm markets don't have them. Where does the author get theirs?

Why not just do the lamb browning and onion sauteeing in the large dutch oven? One less egg to fr.....I mean one less pan to wash.