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.
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.glnc.org.au.
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
- ½ cup natural Greek yoghurt
- Seeds from ½ pomegranate
- 1 salad onion or shallot, thinly sliced
- ½ cup fresh mint
- 10 wholemeal flat breads
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