Slow Roasted Shoulder Of Moroccan Lamb with Potatoes

Slow roast lamb is amazingly tender. Wherever possible keep the joint in place to keep the moisture in. The rub contains rosemary, coriander, cumin and more for a flavourful twist on your standard Sunday roast.
Family Favourites | James Martin's Saturday Morning | Main Courses | Meat
4-6

Ingredients

  • 1 x 2kg shoulder lamb
  • 2 large onions, peeled and halved
  • 4 cloves garlic
  • 3 dried chillies
  • 1 bunch of rosemary
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 25ml olive oil
  • Salt and pepper
  • 500ml stock
  • 1kg new potatoes
  • 8–10 sprigs of rosemary
  • 2 preserved lemons, chopped
  • 2 red chillies, chopped
  • 2 cloves garlic, sliced
  • 1 shallot, sliced
  • 100ml olive oil
  • Salt and pepper
  • 1 small bunch parsley

Method

Print Recipe

Preheat the oven to 170ºC.

Place the onion halves into a roasting tray place the lamb on top.

Place the garlic, chillies, herbs, spices and oil into a blender and blitz to a rough mix. Rub the mix all over the lamb then pour the stock into the roasting tray. Place in the oven for two hours.

Place all the potatoes into another roasting tray. Mix the lemons, chilli, garlic and shallots and scatter over the potatoes. Drizzle with the oil and season.

Put in the oven with the lamb for 1 hour.

To serve, pile the potatoes onto a platter along with the lamb. Peel apart the onions and place these on top as well. Pour over the juices from the lamb roasting tray.

Ingredients

  • 1 x 2kg shoulder lamb
  • 2 large onions, peeled and halved
  • 4 cloves garlic
  • 3 dried chillies
  • 1 bunch of rosemary
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 25ml olive oil
  • Salt and pepper
  • 500ml stock
  • 1kg new potatoes
  • 8–10 sprigs of rosemary
  • 2 preserved lemons, chopped
  • 2 red chillies, chopped
  • 2 cloves garlic, sliced
  • 1 shallot, sliced
  • 100ml olive oil
  • Salt and pepper
  • 1 small bunch parsley

Method

Preheat the oven to 170ºC.

Place the onion halves into a roasting tray place the lamb on top.

Place the garlic, chillies, herbs, spices and oil into a blender and blitz to a rough mix. Rub the mix all over the lamb then pour the stock into the roasting tray. Place in the oven for two hours.

Place all the potatoes into another roasting tray. Mix the lemons, chilli, garlic and shallots and scatter over the potatoes. Drizzle with the oil and season.

Put in the oven with the lamb for 1 hour.

To serve, pile the potatoes onto a platter along with the lamb. Peel apart the onions and place these on top as well. Pour over the juices from the lamb roasting tray.

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