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Moroccan spiced lamb

Moroccan spiced lamb

The recipe uses shoulder of Welsh Lamb which is a highly versatile cut - perfect as a whole or halved into a neat roasting joint and, if slowly-roasted, the meat will literally fall off the bone.

Cooking Time: 
2 hours
Serves: 
8 people
Preparation Time: 
5 minutes
Ingredients: 

2kg boneless shoulder of Welsh lamb
6 tsp Ras el Hanout spice mix
1 tbsp olive oil
Freshly milled salt and pepper

Instructions: 

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 hours, then remove from the oven onto a warmed plate, cover and rest for 30 minutes. Carve into thick slices and serve.

 
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