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Sumac Masala Rubbed Lamb Shoulder

Lamb shoulder is rubbed with aromatic sumac and masala spices, then slow-roasted for deep, savory flavor and tender texture. This dish offers rich, vibrant seasoning that’s perfect for special occasions or comforting dinners.

Source: American Lamb Board and Chef de Cuisine Alex Paguaga, Portals Restaurant, Cle Elum, Washington
Serving Size 6 - 8
Prep Time 1 hr.
Cook Time 3 hrs.

Ingredients

  • 10 ounces coriander, whole
  • 3 ounces fennel seeds
  • 3 ounces ground cinnamon
  • 1 1/2 ounces turmeric
  • 1 ounce Tellicherry peppercorns, whole
  • 2 ounces star anise
  • 8 ounces sumac spice
  • 1/4 ounce cardamom
  • 1/4 ounce cloves
  • 2 pounds cauliflower
  • 6 - 8 medium shallots, sliced
  • 1/2 gallon heavy cream
  • 2 bay leaves
  • 3 - 4 sprigs thyme
  • 3/4 pound unsalted butter, cold and diced
  • Salt and white pepper, to taste
  • 5 pounds boneless lamb shoulder
  • Salt and pepper, to taste
  • Egg whites, frothed, as needed
  • 1 pound Matsutake mushrooms
  • 2 tablespoons unsalted butter
  • 1 sprig thyme
  • 1 garlic clove
  • 1/2 lemon, juiced
  •  2 Honey crisp apples
  • 1 ounce lemon juice
  • 3 ounces olive oil
  • 4 lambs lettuce (mâche or other delicate salad greens)
  • Salt and pepper, to taste

Preparation

  1. To make rub, add coriander, fennel, cinnamon, turmeric, peppercorns, star anise, sumac spice, cardamom, and cloves in a pan; toast over medium-high heat, constantly tossing the ingredients so they do not burn. Grind in a spice grinder.
  2. In a heavy-bottomed pan, add cauliflower and shallots; cover with heavy cream. Place bay leaves and thyme in a sachet; toss into the pot with cauliflower. Cook over medium heat until cauliflower is tender. Remove sachet and throw away. Strain cauliflower from cream; place into a blender.
  3. While hot, turn blender on; add cold butter pieces until purée is completely smooth. Season with salt and pepper.
  4. Clean fat and tough sinew from lamb. Season inside with salt and pepper; roll and tie with butcher’s twine. Roll in egg whites, slightly frothed; season outside liberally with rub.
  5. Sear lamb over high heat; finish in oven to desired temperature. Remove butcher’s twine and let rest.
  6. In a pan, brown mushrooms in butter with a sprig of thyme and garlic clove. Season with salt, pepper and a squeeze of lemon juice.
  7. In a bottle, add oil and lemon juice; shake well. In a bowl, toss apples and lambs lettuce in lemon dressing; season with salt and pepper.
  8. To serve, spoon cauliflower purée on plate; place sliced lamb on the purée. Place mushrooms next to lamb and garnish with apple salad.

Sumac Masala Rubbed Lamb Shoulder

Lamb shoulder is rubbed with aromatic sumac and masala spices, then slow-roasted for deep, savory flavor and tender texture. This dish offers rich, vibrant seasoning that’s perfect for special occasions or comforting dinners.

6 - 8 Prep: 1 hr. Cook: 3 hrs.

Preparation

  1. To make rub, add coriander, fennel, cinnamon, turmeric, peppercorns, star anise, sumac spice, cardamom, and cloves in a pan; toast over medium-high heat, constantly tossing the ingredients so they do not burn. Grind in a spice grinder.
  2. In a heavy-bottomed pan, add cauliflower and shallots; cover with heavy cream. Place bay leaves and thyme in a sachet; toss into the pot with cauliflower. Cook over medium heat until cauliflower is tender. Remove sachet and throw away. Strain cauliflower from cream; place into a blender.
  3. While hot, turn blender on; add cold butter pieces until purée is completely smooth. Season with salt and pepper.
  4. Clean fat and tough sinew from lamb. Season inside with salt and pepper; roll and tie with butcher’s twine. Roll in egg whites, slightly frothed; season outside liberally with rub.
  5. Sear lamb over high heat; finish in oven to desired temperature. Remove butcher’s twine and let rest.
  6. In a pan, brown mushrooms in butter with a sprig of thyme and garlic clove. Season with salt, pepper and a squeeze of lemon juice.
  7. In a bottle, add oil and lemon juice; shake well. In a bowl, toss apples and lambs lettuce in lemon dressing; season with salt and pepper.
  8. To serve, spoon cauliflower purée on plate; place sliced lamb on the purée. Place mushrooms next to lamb and garnish with apple salad.
Source: American Lamb Board and Chef de Cuisine Alex Paguaga, Portals Restaurant, Cle Elum, Washington

Ingredients

  • 10 ounces coriander, whole
  • 3 ounces fennel seeds
  • 3 ounces ground cinnamon
  • 1 1/2 ounces turmeric
  • 1 ounce Tellicherry peppercorns, whole
  • 2 ounces star anise
  • 8 ounces sumac spice
  • 1/4 ounce cardamom
  • 1/4 ounce cloves
  • 2 pounds cauliflower
  • 6 - 8 medium shallots, sliced
  • 1/2 gallon heavy cream
  • 2 bay leaves
  • 3 - 4 sprigs thyme
  • 3/4 pound unsalted butter, cold and diced
  • Salt and white pepper, to taste
  • 5 pounds boneless lamb shoulder
  • Salt and pepper, to taste
  • Egg whites, frothed, as needed
  • 1 pound Matsutake mushrooms
  • 2 tablespoons unsalted butter
  • 1 sprig thyme
  • 1 garlic clove
  • 1/2 lemon, juiced
  •  2 Honey crisp apples
  • 1 ounce lemon juice
  • 3 ounces olive oil
  • 4 lambs lettuce (mâche or other delicate salad greens)
  • Salt and pepper, to taste

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