This is one of the great feast dishes of the Sahel region of North Africa, and another of those dishes which were created when people still cooked in fires or makeshift ovens. The meat is marinated for a long time, and then cooked on a very slow heat, resulting in meltingly tender lamb that will break off the bone with a fork. It is a brilliant dinner party dish as it can all be prepared long before your guests arrive, and works really well as the centrepiece of a buffet. Fragrant, spicy and delicious, it is Springtime on a plate, and it is so easy to make!
Ingredients
1 shoulder of lamb, around 1kg5tsp Spice Mountain Ras el Hanout
2tsp Spice Mountain Chermoula blend
2tsp garlic powder
2tbs chopped fresh mint
1tbs chopped fresh coriander
3tbs olive oil
2tbs lemon juice
1tsp salt
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