Spiced Lamb Shoulder Boneless with Saffron Pilaf

Spiced Lamb Shoulder Boneless with Saffron Pilaf

Prepare to be mesmerized by the luxurious tenderness of Twelve-Hour Spiced Lamb Shoulder, a culinary masterpiece that marries succulent boneless lamb shoulder with a medley of aromatic spices and saffron-infused pilaf.


For the Lamb Shoulder:

  • 3-4 pounds boneless lamb shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

For the Spice Rub:

  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt, to taste

For the Saffron Pilaf:

  • 2 cups basmati rice, soaked and drained
  • 4 cups chicken or vegetable broth
  • 1/4 teaspoon saffron threads, soaked in warm water
  • 1/2 cup slivered almonds, toasted
  • Fresh cilantro or parsley, chopped (for garnish)


Preheat and Prepare:

Preheat your oven to 275°F (135°C). This low and slow cooking temperature ensures the lamb becomes beautifully tender.

Season the Lamb:

Pat dry the boneless lamb shoulder with paper towels. Season it generously with salt and freshly ground black pepper.

Create the Spice Rub:

In a small bowl, combine paprika, ground cumin, ground coriander, ground cinnamon, ground nutmeg, cayenne pepper, and salt. Mix well to create the spice rub.

Apply the Spice Rub:

Rub the spice mixture all over the lamb shoulder, coating it evenly. This will infuse the lamb with a rich blend of flavors.

Sear the Lamb:

In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the lamb on all sides until it’s beautifully golden brown. This step adds depth to the final flavors.

Slow-Cooking Time:

Cover the skillet or Dutch oven and transfer it to the preheated oven. Allow the lamb to slow-cook for approximately 4 hours at medium heat or until it’s fork-tender and can be easily pulled apart.

Prepare the Saffron Pilaf:

In a separate pot, bring the chicken or vegetable broth to a gentle simmer. Add saffron threads soaked in warm water to infuse a lovely golden color and delicate flavor.

Cook the Pilaf:

Add the soaked and drained basmati rice to the saffron-infused broth. Cover and cook the rice according to the package instructions until it’s fluffy and cooked to perfection.

Assemble the Dish:

Once the lamb is fully cooked, remove it from the oven. Allow it to rest for a few minutes before slicing or pulling it apart.

Serve with Saffron Pilaf:

Serve the tender spiced lamb shoulder slices over a bed of saffron pilaf. Garnish with toasted slivered almonds and freshly chopped cilantro or parsley for a touch of brightness.

This dish is an invitation to appreciate the art of slow cooking and the vibrant flavors that emerge from patience and passion in the kitchen.

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