Recipe Tip: Moroccan Spiced Lamb
Top Recipe for 8 Persons by Lily Cook. All ingredients and tips for getting it right. Lily Cook dresses an old favourite, roast lamb, with new flavour – to great effect.
- 1 ⅘ kgShoulder of lamb
- Ras El Hanout spice mix
- 500 gfreekeh
- 1 lchicken stock
- 3medium brown onions sliced
- 4bell peppers, 2 red & 2 yellow, chopped
- 2medium courgettes, chopped
- handfulfresh mint and coriander, chopped
- Harissa paste (available in all good supermarkets)
Step 1Slash the flesh of the lamb with a sharp knife, then rub the lamb liberally with Ras El Hanout, massaging into the the flesh to allow the spices to penetrate. Rest in the fridge for at least 3 hours or overnight.
Step 2Pre-heat the oven to 160°C/320°F.
Step 3Reserve one sliced onion and put the remainder in a large roasting dish, then add 300ml of water, place lamb on top and cover tightly with aluminium foil or lid, cook for three hours, then remove the foil or lid and cook for a further hour until nicely browned.
Step 4Meanwhile, chop all the vegetables and combine in a roasting pan, add salt, pepper and harissa paste and mix well, roast for about 30-40 minutes.
Step 5Put freekeh in a pot and add 1L chicken stock, bring to the boil then simmer for approximately 20 minutes until tender.
Step 6While the freekeh is cooking, put the reserved sliced onion into a pan and sauté with olive oil until tender.
Step 7Once the freekeh is cooked, drain it and add to the onion with 1 tsp of ground cinnamon, place in a serving dish and add the chopped herbs.
Step 8Pour the roasting juices into a jug and rest until the fat rises to the top, spoon off.
Step 9Carve the lamb and serve with freekeh, vegetables and roasting juices.