Recipe
Moroccan Steamed Lamb Shoulder

For the original recipe and instructions, see: "Moroccan Steamed Lamb Shoulder" at cooking.nytimes.com

Tags: lamb, meat

Ingredients

  • FOR THE LAMB:
  • 1 tied boneless lamb shoulder roast, about 4 pounds
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ pound young carrots, cut in 2-inch batons
  • ½ pound medium turnips
  • 1 pound zucchini, cut in 2-inch batons
  • Cilantro sprigs, for garnish
  • FOR THE SAFFRON BUTTER:
  • Pinch of saffron
  • 4 tablespoons unsalted butter, softened
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • FOR THE RED PEPPER OIL:
  • 1 sweet red pepper, roasted, peeled and chopped, about 1/2 cup
  • 1 small garlic clove, smashed to a paste
  • ¼ teaspoon cayenne
  • ½ teaspoon ground cumin
  • ½ cup olive oil
  • Salt to taste