Moroccan spiced slow cooked lamb shoulder
This slow cooked lamb recipe served with zesty slaw and yoghurt on freshly charred pita breads is a perfect winter staple.
- Preheat your oven to 140 degree celsius.
- Cover the lamb with one tbs of olive oil.
- In a large heavy based pan on a medium to high heat seal the lamb until it is nicely caramelized (this usually takes three to four minutes). Once seared, remove it from the heat and set aside.
- In a blender place the onions, garlic and spices with a dash of water and blend into a smooth paste.
- Place the lamb in a baking dish and rub with the paste. Sprinkle the zest of one lemon on the lamb and then add the stock.
- Cover the lamb with foil and bake in the oven for three and a half hours. Check the lamb every 30-40 minutes and add more liquid if needed.
- After three and a half hours the lamb should be falling off the bone, remove it from oven and leave it to stand for 10 mins.
- In the meantime, add the remaining oil, zest and juice of one lemon to a bowl and mix well, seasoning to taste.
- Pour the dressing over the cabbage and half of the coriander - toss well.
- Mix the remaining lemon juice and zest through the yoghurt.
- Tease the lamb apart with a fork and sprinkle remaining coriander over it.
- Serve the lamb with the slaw, zesty yoghurt and freshly charred pita breads.