Slow roasted lamb shoulder with Moroccan-inspired rub
January is definitely a cold month and a lazy one too. We keep indoors as much as we can, we try to warm up and we try to recover from December’s excessive activity.
We feel the need for good food, but after the hardships of preparing Christmas meals for friends and family we want something simple that will fill our bellies and leave us smiling satisfied without too much hassle.
So over the weekend I decided to try my hand at something I had been admiring from afar for a while and felt would be the most appropriate experiment for a Sunday afternoon occupied by plenty of other things to do!
Oh, how right I was to try this out – The meat fell off the bone and the perfume of the roasting lamb permeated the flat until the early evening turning it into the cosy haven I had been hoping for bringing back memories of Northern Africa with its spice and orange rub.
- 1.3kg lamb shoulder, bone in
- 1tsp ground cinnamon
- ½ orange – Juice and rind
- salt to taste
- 4 garlic cloves, crushed and skin on
- 50g dry prunes
Mix the orange juice, rind, cinnamon and salt, rub all over the lamb and let it marinate for at least 2 hours.
Heat your oven to it’s maximum capacity and turn down to gas mark 2 (150C) once the lamb is ready to go in.
Roast the lamb for 2 hours turning once 1 hour into the roasting.
Add the garlic cloves and prunes to the pan, turn the lamb again and roast for another 1 ½ hour at the same temperature.
Turn the oven off and let the joint sit inside for another 15 minutes.
Serve with a couscous made with vegetable stock, orange rind and freshly chopped cilantro and a dollop of tzatziki on top.
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