Slow Cooked Moroccan Lamb

A fun meal to share wrapping succulent lamb in Khobz (Moroccan bread) with salad & mint garlic sauce.

Ingredients:
3kg lamb shoulder

Marinade Paste:
1 tbsp black pepper corns
1 tbsp allspice seeds
2 tsp cardamon pods
1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground ginger
2 tsp cinnamon
1 tsp Aleppo pepper flakes
1 tsp nutmeg, freshly grated
2 tsp sea salt
6 garlic cloves
1 tsp lemon zest
Olive oil, enough to make paste (about 1/4 - 1/3 cup)

‌Baste:
500 ml vegie or chicken stock - 750ml
2 tsp pomegranate molasses
2 tsp dark, rich honey (banksia or messmate), sub brown sugar

Garnish:
Pomegranate, freshly seeded
parsley, mint &/or coriander

‌Serve with:
garlic mint yoghurt
simple salad of soft or crunchy lettuce, thin cucumber, cheery tomato, slices & red onions, thinly sliced
Khobz (sub Lava, flat or Turkish) bread &/or basmati rice.

Instructions:
Preheat oven 160C/320F.
Crush the whole spices with a pestle and mortar, add the other spices & garlic, crush. Add EVOO & mix to a paste.
Spread the marinade over the lamb, massaging well into every crease.
Meanwhile, gently heat stock, pomegranate molasses & honey slowly in small pot. Do not boil.
Pop lamb into roasting pan that goes from oven to table. Add stock, molasses & honey mix, cover tightly with baking paper, then foil & pop in oven for 5-6 hours until the meat is tender & falls away from the bone. Baste every 2 hours while cooking.
Once tender, remove cover, turn broiler on & return to oven to caramelise deeply & brown, keeping a very close watch, 10-15 mins.
Remove from oven & rest covered for 20mins. Serve whole or break up into the pan juices. Garnish with pomegranate seeds & herbs.

Serve with your favourite Middle Eastern bread or rice, salad & mint yogurt.

Enjoy!

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