Slow-Cooked Lamb Shoulder with Ras el Hanout

Ingredients

Marinade 

• 1 cup Greek yogurt

• 2 tbsp Gewürzhaus Ras el Hanout

  50g Jar ∙ $18.25 50g Refill ∙ $18.25 Add To Cart

• 2 tbsp tomato paste

• 5 garlic cloves, crushed

• 2 tbsp olive oil

• 2 tsp sea salt

Lamb

• 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