Moroccan Steamed Lamb Shoulder

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

1. Season the lamb: Mix the salt with cumin and coriander, then rub mixture over surface of meat.
2. Cover and leave at room temperature for 1 hour (or cover and refrigerate several hours or overnight, then bring to room temperature).
3. Set up a steamer with abundant boiling water and steamer basket above water level.
4. Put lamb in steamer, cover tightly and steam over medium-high heat until lamb is quite tender and nearly falling apart, 2 1/2 to 3 hours.
5. (Alternatively, steam lamb in a pressure cooker for about 11/2 hours.)
6. Make the saffron butter: Put a teaspoon of water in a small bowl and add crumbled saffron threads.
7. When saffron has released its color, add butter, cumin and salt, then mash together with a small spoon.
8. Leave at room temperature.
9. Make the red pepper oil: Whirl chopped pepper, garlic, cayenne, cumin and olive oil in a food processor or blender.
10. Transfer to a serving bowl and season with salt.
11. When lamb is almost done, add carrots, turnips and zucchini to steamer and cook until softened, about 10 minutes.
12. (Alternatively, cook vegetables in separate steamer or simmer in lightly salted water.)
13. Put lamb on a large serving platter, cut into rough chunks and surround with vegetables.
14. Smear surface of lamb with saffron butter.
15. Ladle a bit of lamb broth from bottom of steamer over vegetables (save remaining broth for another purpose).
16. Garnish with cilantro sprigs.
17. Serve red pepper sauce alongside.

lamb shoulder roast, kosher salt, ground cumin, ground coriander, carrots, turnips, zucchini, cilantro, saffron, unsalted butter, ground cumin, salt, sweet red pepper, garlic, cayenne, ground cumin, olive oil, salt

Taken from cooking.nytimes.com/recipes/1017718 (may not work)