Lamb Shoulder with Ras el Hanout
Easy
12+hours
6-8
Lamb Shoulder with Ras el Hanout
Rated 3.4 stars by 20 users
Category
Dinner
Cuisine
Middle Eastern
Servings
6-8
Prep Time
15 minutes
Cook Time
5 hours
Rest Time
12 hours marinating time
A slow-roasted lamb shoulder marinated overnight in a rub spiced with Ras el Hanout, then cooked low and slow on a bed of onions, carrots and preserved lemons until deeply tender and caramelised. Simple to prepare and spectacular to serve.
Ingredients
-
1 cup Greek yogurt
- 2 tbsp Gewürzhaus Ras el Hanout
-
2 tbsp tomato paste
-
5 garlic cloves, crushed
-
2 tbsp olive oil
-
2 tsp sea salt
-
3kg lamb shoulder, bone in
-
4 red onions, peeled and quartered
-
2 large carrots, cut into 4cm rounds
-
1 whole head of garlic, halved crossways
-
4 preserved lemons, halved
-
3 sprigs fresh rosemary
-
Olive oil
-
Sea salt, to taste
Marinade
Lamb
Directions
Marinade
Combine all the marinade ingredients in a bowl and mix thoroughly. Rub the lamb all over with the marinade, ensuring it is evenly coated. Cover with foil and refrigerate overnight.
Lamb
Remove the lamb from the fridge and allow to come to room temperature for about 1 hour. Preheat the oven to 160°C fan-forced.
Place the onions, carrots, garlic, preserved lemons and rosemary in the base of a large roasting tin and sprinkle lightly with salt. Place the lamb on top of the vegetables and cover the tin tightly with two layers of foil. Roast for 2½ hours, then remove the foil and cook for a further 90 minutes until the lamb is very tender and deeply caramelised.
Remove from the oven, cover loosely with foil and rest for 20–30 minutes before serving. Enjoy with flatbreads and a couscous salad.
