Slow Roast Shoulder of Moroccan Lamb - James Martin Chef
Tender, spiced lamb slow-roasted with apricots, figs, and preserved lemons. Smoky merguez sausages and tahini dressing complete the feast.
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.jamesmartinchef.co.uk.
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
- For the dressing
- 5 tbs tahini
- 300g cream cheese
- 1 lemon juice and zest
- To serve
- Fresh coriander
- Fresh mint
- Pomegranate seeds
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