Lamb shoulder with garlic potatoes and redcurrant glaze
Check out this succulent slow-roasted lamb dish with crispy garlic potatoes. Our easy recipe is perfect for an impressive Sunday lunch centrepiece
Moroccan slow-roasted lamb shoulder
Serves 6
Easy
Prep:
Cook:
Expect fall-apart meat infused with bold spices, garlic and preserved lemon. It’s the kind of dish that feels celebratory but requires very little effort – just time and trust in the oven
Skip to ingredients
- 1.25kg bone-in lamb shoulder
- 30g preserved lemonflesh and rind finely chopped
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp olive oil
- 5 garlic clovesminced or pressed
- 2 large onionssliced into 1cm-thick rounds
- small handful of parsleychopped, to serve
- flatbreads, couscous or roasted potatoesto serve
Nutrition: per serving
- kcal457
- fat34g
- saturates14g
- carbs8g
- sugars5g
- fibre2g
- protein29g
- salt1.1g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. In a small bowl, mix together the lemon, ginger, coriander, cumin, oil, garlic and 1 tsp of fine sea salt to form a paste.
step 2
Use a small sharp knife to make deep slits all over the lamb, especially around the thicker parts. Rub the marinade all over, working it into the slits and across the surface.
step 3
Arrange the onion slices in an even layer in the base of a roasting tin. Put the lamb on top, fat-side up.
step 4
Cover the dish tightly with foil and roast for 2 hrs 50 mins until the meat falls apart when pressed with a fork.
step 5
Remove the foil and return the lamb to the oven. Roast uncovered for 30 mins until the top is golden and crisp, and the meat is very tender.
step 6
Remove from the oven and cover the lamb loosely with foil to rest for 20 mins to allow the juices to settle.
step 7
Use forks to pull the lamb apart, then transfer the meat to a large serving dish along with the softened onions. Garnish with parsley and serve immediately with your choice of flatbreads, couscous or roasted potatoes.
