Slow Roast Shoulder of Moroccan Lamb - James Martin Chef

Ingredients

• 1 x 2kg shoulder lamb
• 1 bunch of rosemary
• 1 tsp cumin seeds
• 1 tbs coriander seeds
• 1 tsp fennel seeds
• 1 tbs rase n hanout
• 1 tbs sumac
• 4 cloves garlic
• 25ml olive oil
• Salt and pepper
• 2 large onions, peeled and halved
• 400g tinned tomatoes
• 300ml water
• 2 preserved lemons, chopped
• 200g apricots
• 4 figs
• 8 merguez sausages
• 5 tbs tahini
• 300g cream cheese
• 1 lemon juice and zest
• Fresh coriander
• Fresh mint
• Pomegranate seeds
• Heat a BBQ until hot and the coals are white and heat an oven to 200°C.
• Place the onions into a roasting tray, and top it with the lamb. Mix all the spices and rub all over the lamb. Pour in the tomatoes, water and fruits. and cook in the oven for 2 to 3 hours.
• Cook the sausage on the BBQ for 5 to 6 minutes, until cooked through.
• Mix the dressing ingredients together.
• To serve, spread the dressing onto a platter, top with the lamb, top with sauce and dress with the sausages, pomegranate and fresh herbs.