Moroccan Slow-Roasted Lamb Shoulder | olivemagazine
Expect fall-apart meat infused with bold spices, garlic and preserved lemon. It’s the kind of dish that feels festive but requires very little effort
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
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