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Meat

Moroccan Roast Lamb

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat.

Serves 6

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Over 2 hours
vegetarian logo48
Spice rating
Mild
Bob's  Kitchen Recipe Card

Ingredients for  6  Servings

  • 2Kg
    Lamb shoulder
  • 3 tbsp
    Olive oil
  • 6
    Garlic cloves, peeled and crushed
  • 1½ tsp
    Ground cumin
  • 1½ tsp
    Ground ginger
  • 1½ tsp
    Ground coriander
  • 1½ tsp
    Paprika
  • ½ tsp
    Ground turmeric
  • ¼ tsp
    Freshly ground black pepper
  • Pinch
    Cayenne pepper
  • 1 tsp, heaped
    Salt

  • To Garnish

  • -
    Mint leaves, chopped
  • -
    Toasted flaked almonds

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Over 2 hours

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
  2. Place the lamb shoulder skin-side up in a large roasting tin.
  3. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours)
  4. Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone.
  5. Cover the lamb with kitchen foil and leave to rest for 15 minutes.
  6. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds.