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Moroccan shoulder of lamb

added by ourgoodlifeuk 10th August 2010
at 15:42

Moroccan style shoulder of roasted lamb. I like to serve this with boiled and buttered new potatoes, fine green beans and tenderstem brocoli, but you can use whatever vegetables you have grown or have in the fridge.

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Prep time

30mins

Cook Time

1hr 40mins

Servings

Ingredients

1 red onion
3 cloves of garlic
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of smoked paprika
1 teaspoon of cinamon
1/2 teaspoon of dried ginger
2-3 tablespoons of olive oil
1 teaspoon of worcestershire sauce
1 teaspoon of chilli flakes
Small handful of fresh mint
1-1.25kg boneless shoulder of lamb

Moroccan, lamb

Directions

1. Cut the red onion into quarters and add them to a food processor. 2. Add the garlic, mint and all the dry ingredients into the food processor and blitz until it becomes a rough paste. 3. Add the olive oil and the worcestershire sauce and the blitz a little bit more to mix well. 4. Spoon out the paste onto a chopping board or large plate. 5. Score the outside of the lamb. 6. Get the lamb and roll it into the paste rubbing it in all over the meat. 7. Put the lamb in a roasting tin and set the oven to 220℃. 8. Cook the lamb for 20 minutes and then turn the oven down to 150℃. 9. Cook for a further 1 hour at 150℃. 10. Remove the meat from the roasting tin and place somewhere warm to rest. 11. Using the water from whatever vegetables you choose to serve with the meat, put the roasting tin over a medium heat and slowly add the water to create a paste and slowly ad more until you have a rich gravy. 12. pour the gravy into a gravy boat and carve the meat.

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