Roasted Moroccan Lamb by Paula Wolfert
This slow-roasted lamb recipe requires little effort and ingredients to start. However it does require time and attention. I assure you the pay-off is well worth it though. The finished product is a crispy salty skin and juicy tender meat. The perfect texture combo to then add into the ‘Moroccan Lamb Salad’ recipe or will feed 4-6 along with a side dish. Adjust the spices based on the weight of the lamb shoulder.
Side Notes
Cost of non-staples: $20
Serves: 4-6
Ingredients
1.5-2kg lamb shoulder (bone in)
salt
70g butter, unsalted
1 tsp cumin seeds, lightly toasted and ground
1 tsp ground coriander
1 tsp smoked paprika
2 garlic cloves
3-4 rosemary sprigs
My Pantry Staples
salt
butter
cumin
ground coriander
paprika
garlic
The Method
Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat. Use a sharp knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan.
Mix together butter, cumin, coriander, paprika and garlic. Smear butter mixture over surface of meat. Tuck the rosemary sprigs into the scored fat. Allow meat to come to room temperature. Heat oven to 220°C.
Roast lamb, uncovered, for 20-25 minutes, until it shows signs of beginning to brown. Reduce heat to 180°C. Continue roasting for 3 to 4 hours, basting generously every 20 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
Transfer lamb to a large platter or cutting board and serve piping hot. Alternatively, carve meat from bones and shred into rough pieces to serve in the ‘Moroccan Lamb Salad’ recipe.
TIP: Make sure you enjoy the crispy lamb fat when it’s fresh from the oven. Scatter these bits over the top of the ‘Moroccan Lamb Salad’.
