Moroccan Lamb
Preparation time
20 minutesCooking time
4 hours + 30 minutes resting timeServing time
Serves 6-8
Ingredients
- 2.5kg boned grass fed lamb shoulder
- 4 Tbsp olive oil
- 3 Tbsp Rad el Hanout spice blend
- 2 garlic cloves, minced
- 12 medjool dates
- 500mL (2 cups) chicken stock
- 500g Farmers Union Greek Style yogurt
- 1 pomegranate, seeds only
- handful fresh mint leaves
- handful fresh coriander leaves
- 1/2 (half) cup pistachios, roughly chopped
- Cous cous to serve
Looking to have a feast? Trust us when we say this Moroccan lamb recipe will knock your socks off! It’s the perfect recipe for when you’re looking to wow your guests. Not only will it melt in your mouth, but it’s also packed full of flavour and nutrients. Pair it with couscous and top it with some pomegranate seeds, as well as a dollop of Farmers Union Greek Style Yogurt for a 5-star experience!
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Method
STEP 1
To get started on this tasty Moroccan Lamb recipe, remove lamb from refrigerator and allow to come to room temperature for 30 minutes. Heat 2 tablespoons oil in a wide frypan and seal lamb on all sides. Remove and set aside.
STEP 2
Mix spices with garlic and remaining oil to make a paste. Rub all over lamb and place in large roasting pan. Add stock and dates, cover with foil and place in preheated 150C oven for 3 ½ hours. Remove foil and continue to cook for a further 30 minutes. Add extra liquid if necessary.
STEP 3
Remove lamb from oven and rest for 30 minutes, lightly covered.
Carve and place on serving platter. Drizzle with yogurt and garnish with pomegranates seeds, pistachios and fresh herbs. Serve with cous cous.
