Moroccan Slow Cooked Lamb Shoulder
Moroccan Slow Cooked Lamb Shoulder
My new favourite slow cooked lamb shoulder recipe! The flavours are different, interesting and really yummy.
Ingredients
Marinade
- 100 g honey
- 4–5 cm ginger piece finely chopped
- 6 cloves garlic finely chopped
- 1 lemon zest & juice
- 2 oranges zest & juice
- 2 tablespoons ras el hanout or moroccan spice blend
Instructions
- Preheat the oven to 220°C.
- Place the lamb shoulder in a large, ovenproof casserole pot. Add the salt, pepper and olive oil and rub all over the lamb. Place in the oven for 35 minutes to caramelise and form a lovely brown skin.
- For the marinade: Mix all the ingredients in a bowl or jug. Set aside.
- Remove the lamb from the oven and turn the heat down to 140°C.
- To the pot, add the onion and cranberries. Pour half the stock around the lamb to fill the base. Spoon the marinade on the brown skin of the lamb – be very generous with this. Set aside a bit of the marinade to baste throughout cooking.
- Place the lid on the pot and cook in the oven for about 6 hours (depending on your oven, the lamb may require slightly longer). Check every couple of hours and baste with more of the marinade. Add the remaining stock if the liquid starts to evaporate too much. The lamb is perfect when a fork easily pulls the meat away from the bone.
- Serve the lamb with roasted potatoes and a fresh, crunchy salad. I love green cabbage, fennel, currants, thinly sliced apple and dill, with a citrus vinaigrette!
Nutrition
Calories: 487kcalCarbohydrates: 33gProtein: 46gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 137mgSodium: 1434mgPotassium: 960mgFiber: 4gSugar: 23gVitamin A: 140IUVitamin C: 39mgCalcium: 105mgIron: 5mg
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