Moroccan Slow-Roasted Lamb Shoulder | olivemagazine

Ingredients

• 1.25kg bone-in lamb shoulder
• 30g preserved lemon flesh and rind finely chopped
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 tbsp olive oil
• 5 garlic cloves minced or pressed
• 2 large onions sliced into 1cm-thick rounds
• small handful of parsley chopped, to serve
• flatbreads, couscous or roasted potatoes to serve