Shoul­der of Lamb with a Pinenut-Spice Schmier

(serves four)

1 whole lamb shoulder
juice of a lime
2 tbsps olive oil
8 cloves garlic
3/4 cup pinenuts
1 tsp each: ground cumin, corian­der, turmeric
1/2 tsp ground white pepper

Place four of the gar­lic cloves into the lamb with the help of a sharp lit­tle knife. Place the oth­er four cloves and all the schmi­er ingre­di­ents in a food proces­sor and whiz until nice­ly chopped and mixed. Line your roast­ing dish with foil for easy cleanup and… well, there’s no oth­er word for it. Schmi­er it all over the lamb, top and bot­tom. Roast at 400 degrees for at least 2 hours, turn­ing twice and bast­ing. Let rest for five min­utes or so before carv­ing, which I do spec­tac­u­lar­ly badly.