Slow-Roasted Moroccan Lamb

Ingredients

• 1 whole lamb shoulder (approx. 2kg), bone-in
• 4 cloves garlic, slivered
• — Spice Paste:
• 2 tsp cumin seeds, toasted and ground
• 2 tsp coriander seeds, toasted and ground
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp turmeric
• ½ tsp cayenne
• 3 tbsp olive oil
• 2 tbsp harissa
• Zest of 1 lemon
• — For the Pan:
• 2 onions, roughly sliced
• 400ml chicken stock
• 400g tin chickpeas, drained
• A handful of dried apricots
• — To Serve: couscous, fresh mint, pomegranate seeds, yoghurt

Instructions

1. 1

   The night before, combine all spice paste ingredients into a thick paste. Make small incisions all over the lamb and push garlic slivers inside. Rub the paste all over generously. Cover and refrigerate overnight.

2. 2

   Remove lamb from fridge 1 hour before cooking. Preheat oven to 160°C (140°C fan).

3. 3

   Scatter sliced onions in the base of a deep roasting pan. Place the marinated lamb on top.

4. 4

   Pour stock around (not over) the lamb. Add chickpeas and apricots to the pan.

5. 5

   Cover tightly with foil (or a lid if you have one). Roast for 6 hours.

6. 6

   Remove foil and increase heat to 200°C. Roast uncovered for a further 45–60 minutes until the surface is deeply caramelised.

7. 7

   Remove lamb and rest for 20 minutes. Skim excess fat from the pan juices. Reduce juices on the hob if needed.

8. 8

   The meat should fall from the bone at the slightest encouragement. Serve over couscous with mint, pomegranate seeds, pan juices, and cold yoghurt.