Recipe Difficulty: Medium
Prep Time: Approx 60 min.
Cooking Time: 5 hours (Lamb)
This Moroccan-inspired slow-roasted lamb shoulder is a flavour explosion like no other! Marinated in a rich blend of fragrant Moroccan spices, the rolled lamb shoulder becomes tender and succulent as it slowly roasts to perfection. The beauty of this dish lies in the contrast of bold and fresh flavours—each bite offers a tantalising mix of savoury, tangy, and sweet. The pulled lamb pairs beautifully with creamy tzatziki and rich hummus, creating a luxurious contrast that’s both cooling and comforting. A drizzle of sweet chilli sauce adds a perfect touch of heat, while the fresh salad and vibrant pomegranate seeds give it a refreshing crunch and a burst of colour. Served on warm flatbread, this dish is a journey through layers of complex, aromatic spices and textures that will leave you craving more. It really is one of our favourite things to eat!
Ingredients for the lamb (To serve 6):
Aromatics:
- 2 Red onions (peeled and quartered)
- 2 Whole garlic bulbs (cut in half horizontally or broken into cloves)
- 5 Sprigs of rosemary
- 10 Sprigs of thyme
- 3-5 Bay leaves
Spice Rub:
- 1 ½ tablespoons salt
- 2 teaspoons Baharat (7-Spice blend) (or equal parts ground cumin, coriander, and cinnamon)
- 2 teaspoons Garlic powder
- 1 teaspoon Fresh cracked black pepper
- ½ teaspoon Ground cardamom (optional but recommended)
Lamb:
- 2kg Boneless lamb shoulder or Boneless leg of lamb
- 2-3 tablespoons Olive oil
- 250ml Chicken stock
- 125ml White wine (optional, replace with more stock if desired)
Ingredients for serving:
- 1 sliced red onion
- Handful of wild rocket
- Hummus (amount optional per person)
- Tzatziki (amount optional per person)
- Sweet Chilli Sauce (amount optional per person)
- 4 flatbreads
Method
Cooking the Lamb
Begin by preparing your roasting pan or braising dish. Add the quartered onions, garlic, rosemary, thyme, and bay leaves to the bottom of the pan, creating a flavourful base for the lamb.
Season the Lamb
In a small bowl, mix together the salt, 7-spice blend, garlic powder, black pepper, and ground cardamom. Rub this spice mixture generously over the entire surface of the lamb, making sure to get into every crevice (you might want to wear gloves for this). If your lamb is wrapped in mesh, remove it, and open the lamb like a book to season thoroughly. Once seasoned, roll the lamb back up and secure it with kitchen twine or return it to the mesh. Place the lamb on top of the aromatics, fat side up. Drizzle with a little olive oil to coat both the lamb and the aromatics beneath it.
Sear the Lamb
Preheat your oven to 260°C (or the highest heat your oven will go up to – but no more than 260°C). Place the roasting pan or braising dish into the hot oven for 20 minutes. This initial high heat will brown the aromatics, enhancing their flavour and adding depth to the dish.
Slow Roast the Lamb
After 20 minutes, lower the oven temperature to 150°C.. Add the chicken stock and optional white wine to the roasting pan, then cover with foil or a lid. Let the lamb slow roast for 4-5 hours, undisturbed, allowing the meat to become tender and infused with the aromatics.
Grill the Lamb
Once the lamb is tender (after 4-5 hours), remove the foil or lid. Baste the lamb with some of the pan juices, then turn the oven to grill on high for 10-15 minutes to achieve a beautiful, slightly browned top. Be careful not to burn it—just a gentle crisping of the fat and top layer will do.
Rest and Serve
Once grilled, allow the lamb to rest for 10-20 minutes before transferring it to a serving platter. This helps the juices redistribute, ensuring a moist, flavourful roast.
Pull the lamb apart using 2 forks. You can always spoon some of the juices over the shredded lamb if you want to for extra moisture.
Plating up the Lamb
To plate up, start by adding a small splash of water to your flatbreads and place them in the oven for 2-3 minutes to warm through. Once heated, lay each flatbread on a plate and spread a generous layer of creamy hummus on top.
Next, add a handful of fresh rocket and a few slices of onion for a touch of crunch and freshness. Pile on the tender, pulled Moroccan lamb, followed by a spoonful of cool, tangy tzatziki and a drizzle of sweet chili sauce for a hint of heat. Finally, finish with a sprinkle of vibrant pomegranate seeds for a burst of sweetness and colour. Your delicious, flavour-packed flatbread is now ready to be enjoyed!
Delicious!
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