Moroccan Slow Cooked Lamb Shoulder
My new favourite slow cooked lamb shoulder recipe! The flavours are different, interesting and really yummy.
Servings 6
Calories 487
Ingredients
- 2 kg lamb shoulder bone in
- 1 tbsp sea salt
- 1 tbsp cracked black pepper
- 3 tbsp extra virgin olive oil
- 4 brown onions quartered
- 0.667 cup dried cranberries
- 2 cups chicken stock or vegetable stock
- 100 g honey
- 4-5 cm ginger piece finely chopped
- 6 cloves garlic finely chopped
- 1 lemon zest & juice
- 2 oranges zest & juice
- 2 tbsp ras el hanout or moroccan spice blend
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- 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.2 kg lamb shoulder, 1 tbsp sea salt, 1 tbsp cracked black pepper, 3 tbsp extra virgin olive oil
- For the marinade: Mix all the ingredients in a bowl or jug. Set aside.100 g honey, 4-5 cm ginger piece, 6 cloves garlic, 1 lemon, 2 oranges, 2 tbsp ras el hanout
- Remove the lamb from the oven and turn the heat down to 140°C conventional (120°C fan-forced).
- 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.4 brown onions, 0.667 cup dried cranberries, 2 cups chicken stock
- 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.2 cups chicken stock
- 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!