Slow Roast Shoulder of Moroccan Lamb

Tender, spiced lamb slow-roasted with apricots, figs, and preserved lemons. Smoky merguez sausages and a creamy tahini dressing complete the feast. Top with pomegranate and fresh herbs! James used lamb from Lavinton Lamb!

4-6

Ingredients

1 x 2kg shoulder lamb
1 bunch of rosemary
1 tsp cumin seeds
1 tbs coriander seeds
1 tsp fennel seeds
1 tbs rase n hanout
1 tbs sumac
4 cloves garlic
25ml olive oil
Salt and pepper
2 large onions, peeled and halved
400g tinned tomatoes
300ml water
2 preserved lemons, chopped
200g apricots
4 figs
8 merguez sausages

For the dressing

5 tbs tahini
300g cream cheese
1 lemon juice and zest
salt and pepper

To serve

Fresh coriander
Fresh mint
Pomegranate seeds

Method

Print Recipe

Heat a BBQ until hot and the coals are white and heat an oven to 200°C.
Place the onions into a roasting tray, and top it with the lamb. Mix all the spices and rub all over the lamb. Pour in the tomatoes, water and fruits. and cook in the oven for 2 to 3 hours.
Cook the sausage on the BBQ for 5 to 6 minutes, until cooked through.
Mix the dressing ingredients together.
To serve, spread the dressing onto a platter, top with the lamb, top with sauce and dress with the sausages, pomegranate and fresh herbs.

Ingredients

1 x 2kg shoulder lamb
1 bunch of rosemary
1 tsp cumin seeds
1 tbs coriander seeds
1 tsp fennel seeds
1 tbs rase n hanout
1 tbs sumac
4 cloves garlic
25ml olive oil
Salt and pepper
2 large onions, peeled and halved
400g tinned tomatoes
300ml water
2 preserved lemons, chopped
200g apricots
4 figs
8 merguez sausages

For the dressing

5 tbs tahini
300g cream cheese
1 lemon juice and zest
salt and pepper

To serve

Fresh coriander
Fresh mint
Pomegranate seeds

Method

Heat a BBQ until hot and the coals are white and heat an oven to 200°C.
Place the onions into a roasting tray, and top it with the lamb. Mix all the spices and rub all over the lamb. Pour in the tomatoes, water and fruits. and cook in the oven for 2 to 3 hours.
Cook the sausage on the BBQ for 5 to 6 minutes, until cooked through.
Mix the dressing ingredients together.
To serve, spread the dressing onto a platter, top with the lamb, top with sauce and dress with the sausages, pomegranate and fresh herbs.