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Moroccan Lamb Shoulder Roast
Moroccan Lamb Shoulder Roast
Mingle
Rated 5.0 stars by 1 users
Cuisine
Moroccan
Author:
Mingle
Prep Time
15 minutes
Cook Time
4 hours
Ingredients
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1.6-1.8kg lamb shoulder, bone-in
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1 packet Mingle Moroccan BBQ seasoning
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2 red onions, cut into wedges
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4 carrots, cut in half
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4 garlic cloves, whole, skin on
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1 cup chicken or lamb stock
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2 tbsp tomato paste
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1 x 400g can chickpeas, drained
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1 cup couscous
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1⁄2 cup dried apricots, chopped
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Fresh coriander & mint, to serve
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Yoghurt, to serve
Directions
Preheat the oven to 160°C fan-forced.
In a large tray, scatter onion wedges, carrots and garlic cloves. Sit lamb shoulder on top. Rub lamb shoulder all over with Mingle Moroccan BBQ seasoning and a drizzle of olive oil. Massage it well.
Mix stock and tomato paste, pour around the lamb (not over, you want the rub to stay put).
Cover tightly with foil and roast for 3.5 hours, until lamb is falling apart tender.
Remove foil. Toss chickpeas in a little olive oil and scatter around the lamb.
Increase oven to 220°C and roast uncovered for 20–25 minutes, until lamb is deeply golden and chickpeas are crisping up.Meanwhile, cook the couscous according to packet instructions, Fluff with a fork then add chopped apricots.
Pull lamb apart straight in the tray, removed the bone and then mix through with the vegetables and juices,
Serve lamb and chickpeas over the apricot couscous. Scatter with coriander and mint, drizzle with yoghurt.
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