Moroccan Spiced Slow Roast Shoulder of Lamb

I adore the combination of flavours in North African cooking, the rich tagines, delicate sweet pastries, mounds of minted, olive oil rich couscous, bulgar wheat salads gleaming with jewel-like pomegranate seeds – and now, with autumn on the way i’d like to share one of my favourite, albeit possibly inauthentic, recipes combining local Welsh Lamb (which I firmly believe is some the best in the world) with those flavours synonymous with Morocco – garlic, lemon, honey, figs, ras-al-hanout – all melding together to create an extremely ‘moorish’ dish.

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This would make an excellent alternative Sunday lunch or supper party dish, served with a roasted vegetable couscous, or even simply jacket potatoes and salad. The lamb is also excellent tucked into warmed flatbreads with some hummus, spiced yoghurt and a dash of pomegranate molasses. The leftovers (including the bone) can be turned into a simple spiced lamb broth with a few chick peas, veggies and squeeze of Harissa – two meals for the price of one and no waste. I do recommend marinating the meat overnight as it allows the flavours to penetrate the meat.

Serves 4-6 with leftovers

IngredientsIMG_5404

2.5 kg shoulder of lamb (bone in)

2 preserved lemons, sliced

2 heaped tsp ras-al-hanout spice blend – I use Parva Spices

A good handful of fresh parsley

6 cloves of garlic, smashed with their skins

2 tbls of good olive oil

4 chopped, dried figs

salt and pepper

1 tablespoon pomegranate molasses – this can be found in specialty food shops, in some delis or online from The Belazu Ingredient Company, and gives a rich intensity without too much sweetness

1 heaped tablespoon runny honey

Method

(Day 1)

Place the lamb in a large casserole or in a roasting dish, slash the meat diagonally at 2 cm intervals to make little pockets in the meat.

Slice the lemons and figs, and roughly chop the parsley

In a small bowl mix the Ras-al-Hanout, olive oil, seasoning and pomegranate molasses

Rub this into the meat, making sure to cover the surface completely

Push the lemon, garlic, parsley and fig slices into the slashed pockets, then drizzle with the honey

Cover well and leave to marinate overnight in the fridge

(Day 2)

Remove the meat from the fridge and bring to room temperature

Heat the oven to 150 degrees C , gas mark 2, 300 degree f.

Place the meat in the oven, covered with foil or lidded (if using a casserole)

Cook for four hours, checking every hour or so

If you do find the meat looks as if it is a little dry, add some lamb stock (this can be from a stockpot or cube). Lamb shoulder is a relatively fatty cut, yielding delicious juices so this shouldn’t really be a problem.

Remove the lid, turn the oven up to 180 degrees C, Gas Mark 4, 350 degrees F and cook for a further 1 1/2 hours or until the meat is tender, browned and a little crisp on the outside

IMG_5457Rest the meat for at least 15 minutes before serving.

I like to serve my lamb with wholegrain couscous which I stir into the juices whilst the meat is resting, adding lemon, mint, stock and seasoning, bringing to the boil and then leaving  for few minutes to ‘fluff’ – this is a great way of using up all those lovely juices and means the couscous really packs a flavour punch.


Autumn Recipes: A Roast Golden Beetroot Mezze, with Honey and Pomegranate #nationalhoneyweek

Roast Golden Beetroot Mezze with Honey and Pomegranate IMG_0586

We are now firmly in Autumn’s grip and what’s left of the leaves are falling fast. One of the most vibrant and plentiful winter vegetables in the Beet, be it the rich red of the classic Beetroot or their bright, vibrant orange and yellow cousins, far less familiar but equally as delicious. Roasted, cooled and marinated in a honey (well it is National Honey Week) and pomegranate dressing, this is delicious mixed with couscous and a sprinkling of Ras al Hanout for an autumnal, Moroccan inspired side to grilled meat or fish, or simply as a Mezze with some olives, hummus and flatbreads for a light lunch or supper. For a greater kick, I add a little Harissa paste to the olive oil before drizzling over the raw beets.

This  keep well in the fridge for up to a week and, besides the beetroot, all the ingredients are store cupboard friendly.

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Ingredients

Serves 4 – 6

3 medium Golden Beetroot

1 tablespoon of good Olive Oil

1 tsp Harissa (optional)

A good pinch of sea salt

Black Pepper

For the dressing

4 tablespoons of good olive oil

1.5 tablespoons of tarragon or white wine vinegar

1 tablespoon of runny honey

4 teaspoons of  Pomegranate Molasses (try here)

salt and pepper to taste

Pinch of Ras-al-Hanout spice blend (to taste)

Method

Pre-heat the oven to 180 degrees c (or 160 degrees c fan)

Cut the Beets in half and place, face up on a non-stick baking sheet

Mix the Harissa (if using) with the Olive Oil and drizzle over the beets. Season generously.

Roast the Beets until golden brown and tender when pressed with a skewer, mine took about an hour but anything between 45 minutes and 2 hours is quite normal – dependant on size – but do make sure you check every twenty minutes to or so to turn and prevent burning

When they are cooked, cool and once just warm, peel off the outer skin

Cut into slices about 4mm thick

To make the dressing whisk all the ingredients together until you have a salad dressing style emulsion

Pour over the warm Beets

Refrigerate for at least three hours to allow the Beets to soak up the marinade

Serve with a a scattering of fresh parsley and a drizzle of Pomegranate Molasses