Slow Pot-Roast Lamb with Garlic, Black Pepper, and Coarse Salt Crust

Lamb shoulder slow-simmers under a garlic, black pepper, and coarse salt crust, millet stirred into the loose stew. It echoes Salt Slabs & Evening Millet, where Taghaza’s salt and evening millet marked caravan supper on the fourteenth-century Sahara routes.

Serves 4

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Ingredients

• 3 lb lamb shoulder
• 6 cloves garlic
• 2 tsp black pepper
• 2 tbsp coarse salt
• 1 tsp ginger
• 2 tbsp oil
• 2 cups water
• 1 cup millet

Instructions

1. 1Crush garlic into a paste with black pepper, ginger and coarse salt. Rub the paste all over the lamb shoulder and let sit 20 minutes.
2. 2Heat oil in a heavy pot, brown lamb on all sides. Add water, cover tightly and simmer on low heat for 2 hours, turning once.
3. 3After 90 minutes stir in millet the lamb, adding a little more water if needed to keep a loose stew consistency.
4. 4Continue cooking until lamb is fork-tender and millet is cooked. Rest 10 minutes, then carve and serve with the millet and pan juices.