Serves 4-6
I’d like to think I discovered this recipe under star lit desert skies. The reality is that years ago I saw a tv program about Morocco and a Berber wedding where they roast a whole lamb in a fire pit. This is my families most requested ‘special occasion’ dish so I’m happy with that.
Ingredients
- 2 kg | 4 lbs bone in lamb shoulder
- 2 onions, peeled and halved
- 240 ml | 1 cup water
For the marinade
- 100 ml | 3.5 fluid oz olive oil
- 1 medium preserved lemon
- 1 tablespoon preserved lemon juice
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons roughly crushed black pepper
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 15 threads saffron
- 3 cloves chopped garlic
Preparation (the day before)
- Wizz all the marinade ingredients up to make a paste (similar texture to mayonnaise)
- Lightly pierce the lamb shoulder all over with a sharp pointed knife and rub the marinade all over it making sure you cover every bit of meat. Place the lamb in an airtight container or wrap it very well and leave it to marinade for a minimum of 6 hours, 24 hours is best, in the fridge.
Method
Preheat your oven to 220°C | 180°C fan, 465°F
Peel and cut the onions in half
Place the onions cut side down in the middle of a roasting pan and add the water. Gently wipe any excess marinade from the lamb, add the excess marinade to the water in the pan. Place the lamb on top of the onions and cover the pan with a lid or 2 layers of tinfoil making sure you have a tight seal around the pan. Place the pan in the centre of the oven for 30 minutes then turn the heat down to 170°C | 155°C fan, 350°F and roast for a further 3 hours, check each hour, the liquid level should be just below the lamb, add more water if you need to.
After 3 ½ hours turn the heat back up to 220°C | 180°C fan, 465°F and remove the lid/tinfoil and cook for a further 20 minutes to crisp up the outside. Let the sauce dry and caramelise but don’t let it burn, once caramelised add more water to make a gravy, check for seasoning and add more salt to taste. Once it’s cooked the bones should just pull away from the meat if not let it cook a little longer turning the heat back down. Let the meat rest covered with foil and an extra tea towel for ½ an hour before serving.