Mold Detox Friendly Slow Roasted Lamb Shoulder with Turmeric and Herbs
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Learn more →Ingredients
6 servings
- 1 bone-in lamb shoulder (about 4–5 lb)
- 3 tbsp extra virgin olive oil, divided
- 6 garlic cloves, thinly sliced
- 1 tbsp fresh ginger, peeled and grated
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
For the spice rub
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp ground ginger
- ½ tsp ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 ½ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the lamb shoulder from the refrigerator 30 minutes before cooking to take the chill off. Preheat the oven to 325°F (165°C).
- 2
In a small bowl, combine the turmeric, cumin, coriander, smoked paprika, ground ginger, black pepper, and salt. Stir in 2 tablespoons of the olive oil to form a thick paste.
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