Moroccan spiced roast lamb
Average rating:
This roast shoulder of Welsh lamb, with a Moroccan spiced crust, is the perfect Sunday lunch, served with seasonal vegetables and a glass of red wine.
-
Serves: 8
-
Skill level: Easy peasy
Ingredients
This recipe uses shoulder of Welsh lamb, a versatile cut that's delicious whole or halved into a neat roasting joint. If slowly-roasted, the meat will literally fall off the bone.
- 2kg boneless shoulder of Welsh Lamb
- 6tsp Ras el Hanout (Middle-Eastern) spice mix
- 1tbsp olive oil
- Freshly milled salt and pepper
Method
- Preheat the oven to 190°C, gas mark 5, 375°F.
- Combine the spice mix with the olive oil and spread over the surface of the lamb, then season with salt. Place the lamb on a rack in a roasting tin and cover the top of the meat loosely with a square of foil (to stop the crust from burning) before placing it into the pre-heated oven.
- Roast for 2 hrs, then remove to a warmed plate, cover and rest for 30 mins. Carve into thick slices and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Roast dinner recipes -
Garlic, thyme & lemon lamb rack -
Lamb recipes -
Herby roast leg of lamb -
Simple main recipes -
Lamb with oatmeal and herb crust
-
Redcurrant rack of lamb -
Roast leg of Cornish lamb -
Braised leg of lamb with winter roots -
Braised mutton with creamy leek and mint sauce -
Cranberry-crusted rack of lamb -
Glazed leg of lamb
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
