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Moroccan Spiced Lamb Shoulder Recipe

Moroccan Spiced Lamb Shoulder Recipe

I love this punchy flavour-infused lamb roast. It goes especially well with gravy-soaked freekeh. Wholegrain freekeh is a much under-used grain and is good for those following a low-GI diet. It contains higher levels of dietary fibre and protein than standard wheat and is a source of calcium, potassium, iron and zinc.


2kg LAMB SHOULDER, on the bone
1 tbsp vegetable oil
100g runny HONEY
6 fat garlic cloves, finely chopped
40g fresh ginger, grated
Finely grated zest and juice 1 lemon, plus juice 1 lemon
Finely grated zest and juice 2 oranges
2 tbsp ras el hanout spice mix
500g small onions, peeled and halved
150g raisins
750ml LAMB or CHICKEN stock
1½ tbsp dark soy sauce
1 heaped tbsp tomato purée
500g cooked freekeh
1-2 tsp cornflour mixed with 2 tbsp cold water
1 mild red chilli, deseeded and finely sliced (optional)
Small handful basil and/or mint
60g toasted almonds, chopped and tossed with salt and ras el hanout



  1. Heat the oven to 220°C/200°C fan/gas 7. Put the lamb in a deep roasting tin and rub salt and oil all over it. Roast, skin-side up, for 35 minutes until golden brown. Remove from the oven and turn the oven down to 160°C/140°C fan/gas 3.
  2. Meanwhile, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp ras el hanout spice mix in a small bowl.
  3. Transfer the lamb to a plate. Scatter the halved onions and raisins in the tin, pour over the rest of the orange juice, then season with salt and most of the remaining ras el hanout. Toss the onions to coat thoroughly with the seasonings, lamb fat and juice, then turn the onions cut-side down. Put the
    lamb in the centre.
  4. Brush three quarters of the honey mixture over the lamb (do this with great gusto – really cover it). Reserve the rest to glaze the lamb later. Cover the roasting tin tightly with foil, sealing carefully around the edges. (If it’s not fully sealed or there’s a hole in the foil, heat will escape, the lamb will take longer and it won’t cook properly.) Braise for 3½ hours.
  5. While the lamb braises, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half, then remove from the heat.
  6. Once the lamb has braised, remove the foil. It should now be so tender that you can push a spoon right through it. Lift the lamb onto a plate. Drain half the cooking juices into the pan with the reduced stock (you’ll have about 500ml liquid in total).
  7. Add the cooked freekeh to the roasting tin and stir it into the onions and remaining cooking juices. Turn the oven back up to 220°C/200°C fan/gas 7. Put the lamb back on top, glaze it with the remaining honey mixture, then put the tin back into the oven for 10 minutes. Baste and check twice, ensuring the glaze doesn’t burn.
  8. Bring the reduced stock and lamb juices to the boil and whisk in the cornflour mix. Bring back to the boil for 15 seconds, whisking constantly, until the gravy has thickened enough to lightly coat the back of a spoon. Season to taste with salt, ras el hanout and lemon juice.
  9. Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle the zest of the second orange and the chilli (optional), basil/mint and almonds on top.


Recipe originally found at:

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