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Fresh Living Network
Easy-carve Moroccan lamb shoulder

Easy-carve Moroccan lamb shoulder

Ask your Pick n Pay butcher to remove the shoulder blade, but leave the shank intact.
8
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 170ºC.
  • Place lamb cut-side up on a chopping board.
  • Blitz garlic, coriander, cumin, paprika, chilli flakes, olive oil, lemon and orange juice and peel, herbs and half the pine nuts together.
  • Add remaining pine nuts, sultanas and raisins to the spice mixture and combine well.
  • Spoon three quarters of the mixture onto the inside of the lamb. 
  • Tightly roll lamb and secure with kitchen string.
  • Place onions in a deep roasting pan and place lamb on top. 
  • Pour wine around lamb and cover with foil.
  • Roast for about 1½ hours.
  • Toss diced sweet potatoes in a little olive oil and seasoning and add to roasting dish.
  • Re-cover with foil and continue cooking for another hour or until lamb is very tender and potatoes are cooked through.
  • Remove foil, increase heat to 200ºC and roast for a further 30 minutes or until well browned.
  • Spoon off excess oil and serve lamb with potatoes drizzled with pan juices.
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