One of our favourite meals in the ‘Ome Made household is slow roasted lamb Moroccan style. Lamb shoulder coated with a warming, earthy Moroccan rub.
Keep It Local!
Why Lamb Shoulder?
Lamb shoulder is superb for slow roasting on a low heat. Because the shoulder joint is fattier than the leg, it stays lovely and moist. The fat renders down to nothing and helps flavour the meat. After a 6 – 8 hour cook you are left with a piece of meat that is literally falling from the bone!
Add a marinade or rub to the cooking process and you end up with a incredibly tasty meal!
Don’t feel that you have to follow this recipe to the letter.
At the most basic all you need is some ‘Ome Made Moroccan Rub-a-Dub-Rub, or your own mix of spices, rubbed on to a piece of lamb which you put in a roasting pan, cover with foil and roast on a low heat for 6 hours.
However the more you put in to it the more layers of flavour you will get.
Also if you are using ‘Ome Made Moroccan rub it uses very little salt so you may want to season to your own taste. There is also very little chilli heat in the rub so if you don’t like things to hot don’t worry you will be fine. And if you do like heat? well pile in some extra chilli!
How to serve
Our favourite way of serving slow roasted Moroccan lamb is with Mediterranean flatbreads, Turkish Salad, yoghurt & mint or Tzatziki and a generous splash of ‘Ome Made Chilli Sauce!
However it could be served with cous cous, savoury rice, tabbouleh or even part of a more Traditional Sunday Roast.