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Slow pot-roasted Lamb Shoulder with Moroccan Dukkah

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Slow pot-roasted Lamb Shoulder with Moroccan Dukkah
Main course - Meat
Easy:
Origin of dish:  Exotic
Type of cooking:  Oven
 
Preparation time: 8 minutes
Cooking time: 180 minutes
 
Ingredients (for 4 people) :

    -1 shoulder of lamb, chopped into 4 or 5 chunks on the bone
    -1-2 tbsp of Olives Et Al Moroccan Dukkah spices
    -2 garlic cloves, crushed
    -3 large white onions, sliced
    -1 preserved lemon, roughly chopped
    -1 large bunch of thyme or oregano
    -olive oil
    -a few bay leaves
    -a loose handful of pitted kalamata olives
    -150ml white wine

Method:

Rub the lamb with the crushed garlic, spices & olive oil.

Throw the lamb into a heavy pot, scatter in all the onions and everything else. Add the white wine, put the lid on.

Put into a hot oven at 150C and cook very slowly for 3 hours or until meltingly tender.

Leave to cool before serving at room temperature. Best left in the pot overnight to develop.

Serve with cous cous and grilled flat breads.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Matt Tebbutt and Olives Et Al

User comments

 
another free recipe every day






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