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Slow-cooked spiced lamb shoulder

Slow-cooked spiced lamb shoulder

  • North African and Middle Eastern
  • Main course
  • Oven-baked
  • With meat

Lamb shoulder gently cooked with garlic and ras el-hanout.

Active time30 min

Cooking3 h 30 min

Total4 hResting : 10 min

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Ingredients

  • 1 tête garlic
  • 1.4 kg lamb shoulder
  • 300 ml water
  • 25 ml olive oil
  • 30 g honey
  • 15 g ras el-hanout

Preparation

  1. Preheat the oven to 150 °C. Separate the garlic cloves and peel them. Rub the shoulder with the oil and ras el-hanout. Place in a casserole dish with the garlic and the 300 ml of water.

    1 tête garlic
    1.4 kg lamb shoulder
    300 ml water
    25 ml olive oil
    15 g ras el-hanout
    • oven
    • casserole dish

  2. Cover and cook in the oven for 3 hours. Baste halfway through cooking. The meat should come away easily. Continue cooking, covered, if necessary.

    • oven
    • spoon

  3. Loosen the honey with a little of the cooking juices and brush over the meat. Uncover and cook for 15 minutes at 180 °C. Leave to rest for 10 minutes before serving.

    30 g honey
    • pastry brush
    • oven

Allergens

No allergens identified in the ingredients.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Slow-cooked spiced lamb shoulder