Moroccan spiced shoulder of lamb









Serves 6


1 x 2kg/5lb shoulder of lamb


Sea salt

2 bulbs of garlic, cut in half

2 lemons, cut into wedges

olive oil

1 heavy duty roasting tray


Pre-heat the oven to 180C/350F/Gas4.

Score the lamb with a sharp knife to allow the spices to infuse, rub with Harissa and season with salt. Mix the garlic and lemon in the roasting tray, sprinkle with olive oil and a little salt. Sit the lamb on top of this and roast in the oven for 30 minutes. Turn the oven down to 130C/260F/Gas½ and cook slowly for 3 hours, basting regularly.

Once the meat is tender, finish on the BBQ to caramelise and add a smoky flavour. Place on a platter and gently pull the meat from the bone using a couple of forks. Serve with mint yogurt and asparagus and courgette salad.

Recipe by Simon Walsh

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