Snapguide
STEPS
INGREDIENTS

1 .Combine dry spices and herbs in mortar or mini processor and grind until a uniform powder. 2. Juice half of lemon and use that to rub down roast. 3. Coat & rub in the spice mixture covering all.

Place the seasoned roast into the cast iron casserole.  Roast 15 minutes at 450F  then reduce heat to 325F.  After 1 hour add baby turnips and fennel tossed with a teaspoon of olive oil to roast cover

Place the seasoned roast into the cast iron casserole. Roast 15 minutes at 450F then reduce heat to 325F. After 1 hour add baby turnips and fennel tossed with a teaspoon of olive oil to roast cover

Roast with added fennel, & turnips covered for about another 45 minutes.  Serve with a wild mushroom couscous, another recipe for another day.

Roast with added fennel, & turnips covered for about another 45 minutes. Serve with a wild mushroom couscous, another recipe for another day.

Enjoy, let me know if you cook this dish

  • 8.0qt Cast Iron cassarole w/ lid
  • 3.5lb Lamb shoulder roast
  • 0.0Tbsp Corriander seed
  • 0.0tsp green peppercorns
  • 0.0tsp paprika
  • 0.0tsp cinnamon (vietnamese)
  • 0.0tsp granulated garlic
  • 0.0tsp granulated onion
  • 0.0tsp cumin
  • cardamom 1/8 tsp
  • 0.0tsp celery seeds
  • 0.0tsp chinese five spice
  • 0.0tsp herbes de provence
  • 6.0 baby turnips peeled
  • 1.0 fennel bulb halved and sliced
  • lemon juice from 1/2 lemon