A big family meal with lamb shoulder, Moroccan lamb is sweet and spicy, perfect for the weekend. Takes a while to cook with several steps along the way and around 4:30 hours of preparation and cooking. But worth it for the depth of flavour. Freekeh is durum wheat harvested when green, though couscous is a good substitute if you can’t find it.
Ingredients:
2-2.5kg lamb shoulder, on the bone
1 tbsp lard or butter
100g runny honey
6 fat garlic cloves, finely chopped
40g fresh ginger, grated
Finely grated zest and juice 1 lemon, plus juice 1 lemon
Finely grated zest and juice 2 oranges
2 tbsp ras el hanout spice mix or Harissa powder
500g red onions, peeled and halved
150g raisins
750ml lamb or chicken stock
1½ tbsp dark soy sauce
1 heaped tbsp tomato purée
500g cooked freekeh or couscous
1-2 tsp cornflour mixed with 2 tbsp cold water
1 mild red chilli, deseeded and finely sliced
A small handful of fresh basil and mint
60g toasted almonds, chopped and tossed with salt and ras el hanout
Pomegranate seeds
Here is how to make this recipe:
1st stage:
Heat the oven to 220°C/200°C fan/gas 7. Put the lamb shoulder joint in a deep roasting tin and rub lard all over it; rub some salt in too. Roast, skin-side up, for 35 minutes until golden brown. Remove from the oven and turn the oven down to 160°C/140°C fan/gas 3.
While the lamb roasts, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp of the ras el hanout in a small bowl.
2nd Stage:
Take the lamb out of the oven and transfer the lamb to a plate while you scatter the halved onions and raisins in the tin. Pour the rest of the orange juice over the onions and raisins, then sprinkle most of the remaining ras el hanout over. Toss the onions to coat thoroughly with the seasonings, lamb fat and juice, then turn the onions cut-side down. Put the joint of lamb back in the centre.
Spoon around 2 thirds – 3 quarters of the honey mixture over the lamb. Reserve the rest to glaze the lamb later. Cover the roasting tin tightly with foil, sealing carefully around the edges. Make sure there are no gaps. Place back in the oven for 3½ hours.
3rd Stage:
While the lamb slow-roasts, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half (see tips), then remove from the heat.
After the lamb has been cooking for 3 and half hours, remove the foil. It should now be so tender that you can see it falling from the bone. Lift the lamb gently onto a plate. Drain half the cooking juices into the pan with the reduced stock.
Add the cooked freekeh or couscous to the roasting tin and stir it into the onions and remaining cooking juices. Turn the oven back up to 220°C/200°C fan/gas 7. Make a bed for the lamb and place the lamb back on its bed. Glaze it with the remaining honey mixture, then put the tin back into the oven for 10 minutes. Baste and check twice, ensuring the glaze doesn’t burn.
Final stage:
Bring the reduced stock and lamb juices to a boil and whisk in the cornflour mix. Bring back to the boil for 15 seconds, constantly whisking, until the gravy has thickened enough to lightly coat the back of a spoon—season to taste with salt, ras el hanout and lemon juice.
Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle the zest of the second orange and the chilli (optional), basil/mint and almonds and pomegranate on top.
