Moroccan Lamb Shoulder - Grains & Legumes Nutrition Council
Slow-roasted lamb shoulder with chickpeas and Moroccan spices, perfect for feeding a crowd. Serve with pomegranate seeds and mint for a delicious lunch or dinner.
Ingredients
- 2kg (approx.) lamb shoulder with bone
- 1-2 Tbsp Moroccan seasoning
- 1 Tbsp tomato paste
- 1 punnet cherry tomatoes
- 400g can chickpeas, drained & rinsed
- 500ml Campbell’s Bone Broth Beef
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