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Moroccan spiced and roasted lamb shoulder

Nov 11, 2012   //   by . Recipe section Recipes  //  No Comments

A variation of Grigors marinated lamb. An easy and very tasty alternative to a traditional roast. You can serve with new potatoes and seasonal veg, or with quinoa (my new favourite thing!!) and veg.  The other great thing about this recipe is that you get lamb shoulder in any supermarket already deboned and butterflied (it is usually rolled up) so you can buy as big or small a piece as you like. Very versatile!!!

Try serving with some of this too – http://www.myingredients.com/recipes/yoghurt-and-mint-sauce/

Moroccan spiced and roasted lamb shoulder

By Julie Published: November 11, 2012

  • Makes: 6 Servings
  • Prep: 10 mins
  • Cook: 2 hrs 20 mins
  • Ready In: 10 hrs 30 mins

A variation of Grigors marinated lamb. An easy and very tasty alternative to a traditional roast. You can serve with new potatoes and seasonal veg, or with quinoa (my new favourite thing!!) and veg. The other great thing about this recipe is that you get lamb shoulder in any supermarket already deboned and butterflied (it is usually rolled up) so you can buy as big or small a piece as you like. Very versatile!!! Try serving with some of this too - http://www.myingredients.com/recipes/yoghurt-and-mint-sauce/

Ingredients

Instructions

  1. Open up your lamb so it flat, score the top and bottom. Now get all of the other ingredients and blend them down to a paste in a wee blender or bash it all up in a mortar and pestle. Now rub the paste all over the lamb, if you have time set aside overnight to marinade. Otherwise just cook, still lovely!
  2. To cook, preheat your oven to 220c , place the lamb in a large baking tray, as flat as you can, on top of the bones if you have them. Cook on this high heat for about 20 mins (reduce to 10 if a small piece of meat). Then turn down to 160c and cook for another 60-80 mins depending on how you like it and how big the piece of meat is. You can tell when it's ready as the fatty bits will be cooked through, so soft and not tough. Serve with some seasonal veg and either potatoes of choice or quinoa or Cous Cous. Enjoy!!!! Tis delicious!
  3. You can make a gravu too, but adding some water (about a point) to the pan and bringing to the boil on the hob, give it a really good stir to get all of the tasty flavours froom the pan (this will save you alot of washing up later too!). I usually add a splash of wine and a spoonful of gravy granules too for extra tastiness.

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Moroccan spiced and roasted lamb shoulder 4.8 out of 5 based on 4 ratings.

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