Slow Roasted Shoulder Of Moroccan Lamb with Potatoes - James Martin Chef

Ingredients

• 1 x 2kg shoulder lamb
• 2 large onions, peeled and halved
• 4 cloves garlic
• 3 dried chillies
• 1 bunch of rosemary
• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 25ml olive oil
• Salt and pepper
• 500ml stock
• 1kg new potatoes
• 8–10 sprigs of rosemary
• 2 preserved lemons, chopped
• 2 red chillies, chopped
• 2 cloves garlic, sliced
• 1 shallot, sliced
• 100ml olive oil
• 1 small bunch parsley