Dinner ideas

Moroccan-spiced lamb shoulder

moroccan-spiced lamb shoulder
3H 20M



1.Preheat oven to 180°C.
2.Dry-fry spices in small frying pan until fragrant. Combine spices and half the oil in a small bowl.
3.Using sharp knife, score lamb at 2.5cm (1-inch) intervals; push garlic into cuts. Rub lamb all over with spice mixture, season.
4.Heat remaining oil in large flameproof dish. Cook lamb, turning, until browned all over. Remove lamb from dish.
5.Meanwhile, peel onions, leaving root ends intact. Add onions to dish; stir until browned. Add carrots and the water to dish, bring to the boil; top with lamb, cover loosely with foil. Transfer to oven; roast 1½ hours.
6.Reduce oven temperature to 160°C.
7.Uncover lamb and roast a further 1½ hours or until lamb is tender. Cover lamb and stand 10 minutes, then slice thinly. Strain pan juices into small heatproof jug.
8.Serve lamb with onions, carrots and pan juices.

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