Moroccan roast lamb
Slow-roasted spiced lamb shoulder cooked until tender and falling off the bone, finished with crisp skin, fresh mint, and flaked almonds for a rich and aromatic dish.
Updated : 05 January, 2026
Easy
About 30 min.
Ingredients
2 kilograms
Lamb shoulder
3 tablespoon
Olive oil
6 clove
Garlic
1.5 teaspoon
Ground cumin
1.5 teaspoon
Ginger powder
1.5 teaspoon
Ground coriander
1.5 teaspoon
Ground paprika
0.5 teaspoon
Curcuma
0.25 teaspoon
Ground black pepper
pinch
Cayenne pepper
1 teaspoon
Salt
handful
Mint
handful
Almond flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C and place the lamb shoulder skin-side up in a large roasting tin.
Step 2
In a small bowl, combine the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt, mixing until well blended. Using a sharp knife, make small but deep cuts all over the lamb shoulder. Rub the spiced oil mixture thoroughly over the meat, pressing it into the incisions so the flavours penetrate deeply.
Step 3
Cover the roasting tin tightly with kitchen foil and cook the lamb for 3 hours, basting it with the pan juices every 45 minutes. Remove the foil and return the lamb to the oven for a further 35-45 minutes, until the skin is crisp and golden and the meat is soft and falling from the bone.
Step 4
Once cooked, cover the lamb loosely with foil and allow it to rest for 15 minutes.
Step 5
After resting, shred the lamb using two forks. Finish by garnishing with chopped mint leaves and flaked almonds, then serve immediately with bread on the side.
Author note
Share the recipe
