Moroccan-spiced lamb shoulder

  • 3 hrs 20 mins cooking
  • Serves 4
  • Print


Moroccan-spiced lamb shoulder
  • 2 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/4 teaspoon chilli powder
  • 2 tablespoon olive oil
  • 1.2 kilogram lamb shoulder, shank intact
  • 2 clove garlic, thinly sliced
  • 6 (150g) baby brown onions
  • 375 gram baby carrots, trimmed
  • 1 cup (250ml) water


Moroccan-spiced lamb shoulder
  • 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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